Be chef inspired at home with this easy and delicious Maple Mustard Pork Chops With Braised Mushrooms recipe made with Smithfield Prime Fresh Pork.
This is a sponsored post written by me on behalf of Smithfield. As always, opinions are 100% my own.
I feel like I have been in a kitchen conundrum lately. Busy work schedules, end of year school activities and a lack of inspiration have made dinners at our house a little challenging. Truth is, I feel like I have been making the same dishes time and time again. Things needed to be switched up and fast! I needed a little kitchen inspiration to get me out of my cooking funk.
Thankfully, Smithfield® got my creative juices flowing again. Like writer’s block, recipe block happens to the best of us. But have no fear, Smithfield’s website saved the day by offering easy and effortless chef-inspired recipes by Smithfield Prime chef partners. Smithfield chef-inspired recipes are not only easy to prepare, you’ll feel as if you are eating out at a restaurant, but for a fraction of the cost. I was so excited when I found this Maple Mustard Roasted Pork Chops With Braised Mushrooms recipe from chef Seamus Mullen.
Smithfield Prime Fresh Pork is all-natural and hand-trimmed. It contains no artificial ingredients, growth promotants, added hormones or steroids. Something that is important to me when I shop for meats. My local Shop Rite has a great variety of Smithfield Prime Fresh Pork too, including Tenderloins, Boneless Loins, and Bone-In Chops to name a few.
This amazing maple-mustard glaze really sold me on the recipe. It adds so much delicious flavor to these pork chops. Maple syrup and mustard pair so well together. They team up to give these chops a wonderful depth of sweet and savory flavor. After the pork chops are seared, the glaze is brushed on both sides of the pork. The pork chops are then returned to the oven to finish cooking.
While the pork chops are roasting in the oven, I prepared the braised mushrooms. I love mushrooms so I used a mix of portabello and button mushrooms. I also substituted extra chicken stock for the white wine.
Do you want to know what I loved most about this recipe? It took only 45 minutes to prepare from start to finish! My family loved it too. This is what I call a win-win situation. Flavorful, delicious and easy to prepare – you can’t ask for much more than that when cooking for the family! For more recipe inspiration, be sure to check out Smithfield Prime Chefs. Be sure to let me know which one you made. I have a few more that I will definitely be trying.
Maple-Mustard Pork Chops With Mushrooms
Yield 6 Pork Chops
*Adapted from Seamus Mullen
Be chef inspired at home with this easy and delicious Maple-Mustard Pork Chops With Braised Mushrooms recipe made with Smithfield Prime Fresh Pork.
- 6 Smithfield® Prime Bone-In Pork Chops (1-inch thick)
- 1/2 cup coarse-ground Dijon mustard
- 1/4 cup maple syrup
- 1/4 cup chopped fresh oregano
- 2 cloves garlic, minced
- 5 tablespoons olive oil, divided
- 4 pt mixed fresh mushrooms (such as button, cremini, shiitake, and Portobello), roughly cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon white wine vinegar
- 1 1/2 cup chicken stock
- 1/2 cup chopped fresh parsley
- Kosher or sea salt
- Heat oven to 400°F. Whisk together mustard, maple syrup, oregano and minced garlic with 1 tablespoon olive oil.
- Heat 2 tablespoons oil in oven-proof skillet over medium-high heat. Season pork chops with salt and pepper; sear in skillet about 2 minutes per side until browned.
- Brush top-side of chops with 1/2 the maple-mustard glaze until well coated; place skillet in oven for 5 minutes. Turn chops over and brush with remaining maple-mustard glaze; continue roasting until internal temperature reaches 145°F. to 160°F. Let stand 5 minutes.
- Meanwhile, heat remaining 2 tablespoons olive oil in separate large skillet over medium-high heat. Sauté mushrooms for 2 to 3 minutes. Add sliced garlic and red pepper flakes; season with salt and pepper to taste.
- Drizzle vinegar over mushrooms. Add chicken stock and reduce heat to a simmer. Simmer for 10 minutes; stir in chopped parsley. Serve with pork chops.
This is a sponsored post written by me on behalf of Smithfield.