1/2 cup all-purpose flour
Salt and pepper, to taste
6 bone-in pork loin chops (1 inch thick)
2 tablespoons butter
3 tablespoons Dijon style mustard
1/4 cup cider vinegar
1/3 cup maple syrup
1 tablespoon cornstarch
3 tablespoons water
2/3 cup packed brown sugar
In a large resealable plastic bag, combine flour, salt and pepper. Add pork chops and shake to coat. In a skillet, brown chops on both sides in butter. Place in an ungreased 13-in. x 9-in. baking pan. Brush the Dijon mustard over each pork chop. Bake, uncovered, at 450° for 20-25 minutes or until juices run clear. In a skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; add to the maple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat for 2-3 minutes or until sugar is melted. Drizzle with maple glaze. Yield: 4 servings.
