🎩 A Word from Captain Moonboot
The Department of Domestic Dining at World Headquarters has received another urgent request from The Missus: something different for supper that doesn't require seventeen pots, three trips to the grocery store or a second mortgage.
Captain Moonboot has responded with a distinctly Canadian solution.
Take a few ordinary pork chops, add a little maple syrup, some Dijon mustard and a generous helping of caramelized onions, and suddenly Tuesday night's supper looks like something you'd pay $28.95 for in a restaurant.
The Missus appreciates the sweet and savoury combination.
Captain Moonboot appreciates that the entire operation requires only one skillet.
And Toad has already established a surveillance position beneath the kitchen counter, apparently convinced that the word pork constitutes a legally binding invitation.
⏱️ Recipe Information
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 25–30 minutes
Total Time: 35–40 minutes
🥩 Ingredients
For the pork chops:
- 4 boneless pork chops, approximately ¾–1 inch thick
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt
For the maple-Dijon glaze:
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- ½ teaspoon dried thyme
For the caramelized onions:
- 2 medium yellow onions, thinly sliced
- 1 tablespoon butter
- 1 teaspoon brown sugar (optional)
- Pinch of salt
Optional garnish:
- Fresh chopped parsley
- Fresh thyme leaves
- A little extra freshly ground black pepper
👨🍳 Instructions
1. Prepare the pork chops
Pat the pork chops dry with paper towels.
Combine the garlic powder, smoked paprika, salt and pepper in a small bowl.
Season both sides of the pork chops evenly.
Let them rest at room temperature for approximately 10 minutes while preparing the glaze.
2. Mix the maple-Dijon glaze
In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, chicken broth, Worcestershire sauce, minced garlic and dried thyme.
Set aside.
The combination should taste slightly sweet, pleasantly tangy and savoury.
3. Caramelize the onions
Heat 1 tablespoon of butter in a large skillet over medium-low heat.
Add the sliced onions and a pinch of salt.
Cook for approximately 12–15 minutes, stirring occasionally, until softened and golden brown.
For deeper caramelization, continue cooking for another 5–10 minutes, adding a splash of water if the onions begin sticking.
Add the optional brown sugar during the final few minutes if you'd like a slightly sweeter result.
Transfer the onions to a plate.
4. Sear the pork chops
Increase the heat to medium-high.
Add the olive oil and remaining tablespoon of butter to the skillet.
Place the seasoned pork chops in the hot skillet.
Sear for approximately 3–4 minutes per side, depending on thickness, until nicely browned.
The pork chops do not need to be fully cooked at this stage because they'll finish cooking in the glaze.
5. Add the maple-Dijon glaze
Reduce the heat to medium-low.
Pour the prepared glaze into the skillet, scraping up any browned bits from the bottom.
Return the caramelized onions to the skillet, arranging them around and over the pork chops.
Simmer gently for approximately 3–5 minutes, spooning the glaze over the meat occasionally.
Cook until the pork reaches an internal temperature of 145°F (63°C) in the thickest part.
Remove from the heat and allow the pork chops to rest for at least 3 minutes before serving.
6. Finish the sauce
If the glaze needs additional thickening, transfer the pork chops to a warm plate and simmer the sauce for another 1–2 minutes.
The sauce should be glossy and thick enough to lightly coat the back of a spoon.
Return any resting juices to the skillet and stir gently.
7. Serve and enjoy
Place one pork chop on each plate.
Spoon the caramelized onions and maple-Dijon glaze generously over the top.
Garnish with fresh parsley or thyme.
Serve with mashed potatoes, roasted carrots, steamed green beans or a simple garden salad.
Captain Moonboot strongly recommends mashed potatoes because allowing perfectly good maple-Dijon gravy to escape across an empty plate would constitute culinary negligence.
🌟 Captain Moonboot's Kitchen Notes
Choose your pork chops: Boneless centre-cut chops work beautifully. Bone-in chops are equally delicious but may require slightly longer cooking.
Avoid dry pork: Pork chops can become tough when overcooked. A meat thermometer is the easiest way to achieve juicy, tender results.
Make it economical: Purchase a larger boneless pork loin when it's on sale and slice your own chops. Freeze individual portions for future meals.
Reduce the sweetness: Use 2 tablespoons of maple syrup instead of 3, and skip the optional brown sugar. The Dijon mustard and caramelized onions will still provide plenty of flavour.
Make it creamy: After removing the cooked pork chops, stir 2 tablespoons of heavy cream into the glaze for a richer sauce.
Try it with chicken: Boneless chicken thighs are an excellent substitute. Cook chicken to an internal temperature of 165°F (74°C).
Make it ahead: The maple-Dijon glaze can be prepared up to 3 days in advance and refrigerated in a covered container.
Leftovers: Refrigerate promptly in an airtight container for 3–4 days. Reheat gently with a splash of chicken broth to prevent the pork from drying out.
Freezing: Cooked pork chops and sauce can be frozen for approximately 2–3 months. Thaw overnight in the refrigerator before reheating.
🍽️ Captain Moonboot's Serving Suggestion
For a proper World HQ supper, serve these pork chops with fluffy mashed potatoes and roasted carrots.
The sweet maple glaze complements the carrots beautifully, while the mashed potatoes provide a respectable foundation for collecting every last drop of sauce.
A little steamed broccoli wouldn't hurt either, although Captain Moonboot maintains that the broccoli department has already received considerable attention in Recipe #24.
🚨 WORLD HQ EDITORIAL NOTICE
The Department of Canadian Culinary Affairs has officially approved Recipe #25 for inclusion in Making Salsa: Recipes & Other Bad Decisions from Captain Moonboot.
Following an extensive investigation, the Department has concluded that maple syrup is not exclusively intended for pancakes, waffles and occasional unauthorized breakfast transportation.
Captain Moonboot has proposed establishing a national maple syrup reserve at World Headquarters.
The Missus has pointed out that there is already a bottle in the refrigerator.
Captain Moonboot maintains that one bottle hardly constitutes a strategic reserve.
Meanwhile, Toad has submitted a formal complaint concerning the preparation of four pork chops for a household containing three interested parties and one cat who couldn't care less.
Her calculations indicate that four pork chops divided among three interested parties should result in at least one full pork chop being allocated to the Canine Division.
Management has rejected the proposal.
Toad is reportedly considering relocating to a household with a more progressive meat distribution policy.
However, she has agreed to postpone her departure until after supper.
Recipe #25 is officially ready for the World HQ cookbook! 🍁🥩