Canada · Pork · No. 233
Maple Pork Chops
Canadian dinner for one, on the table in 25 minutes.
Per portion
660kcal
43 gProtein
56 gCarbs
28 gFat
Calories from protein 27%, carbs 35%, fat 38%. Estimated from the ingredients.
Roughly £2.20 a portion.
Method
- 1
Boil the potatoes in salted water for 12–15 minutes, adding the green beans for the last 4 minutes, until a knife slides easily into the potatoes, then drain.
- 2
Season the pork chop with salt and pepper, then fry over medium-high heat for 4–5 minutes each side until nearly cooked through.
- 3
Stir the maple syrup and mustard together, pour over the chop and cook for 1–2 minutes until glazed and cooked through (65–70°C in the middle). Rest for 3 minutes.
- 4
Serve with the potatoes and beans, spooning the glaze over the chop.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/maple-pork-chops/
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