Maple Mustard Pork Chops with Blue Cheese Butter


Sweet and savory make a perfect marriage in this pork chop dish featuring maple and blue cheese. Serve with steamed broccoli, Sliced Tomatoes Vinaigrette and hot French bread.


  • 4 boneless pork chops (3/4-inch thick)
  • 1 tablespoon cider vinegar
  • 2 teaspoons dijon (style mustard)
  • 1 teaspoon maple syrup
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon hot pepper sauce
  • 2 tablespoons blue cheese (crumbled)
  • 1 tablespoon butter (softened)


  1. In shallow bowl stir together vinegar, mustard, maple syrup, thyme, and hot pepper sauce. Add chops, turn several times to coat well. Heat heavy skillet over medium-high heat. Remove chops from marinade, discarding marinade, and cook, turning once, about 4 minutes per side, or until meat thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. *
  2. In small bowl stir together blue cheese and butter until smooth. Transfer chops to serving platter; top each with a dab of blue cheese butter.
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