Vermont Pork Chops

This is my very favorite pork chop recipe.

At least, it is today.

2 T. maple syrup (do yourself a favor, go buy the real stuff--none of this pancake syrup nonsense)
2 T. brown sugar
2 T. Dijon mustard (didn't have any, so I used the yellow stuff)
Vegetable oil
2 6-oz. boneless, butterflied pork chops (I used normal, bone-in pork chops)
Salt and Pepper, to taste

Mix maple syrup, brown sugar, and mustard together and set aside.  Remove visible fat from pork.  Heat some oil in a  skillet over medium-high heat.  Season both sides of pork.  Brown pork 2 minutes, turn and brown 2 minutes on the other side.  Lower heat to medium, cover with a lid and cook 2 minutes or until the pork is cooked through.

Remove to a plate.

Add sauce to skillet and heat several seconds, scraping up any brown bits in the skillet.  The brown sugar will caramelize and the sauce becomes magical.

Serve pork with sauce spooned on top.

I think you could easily do 3 pork chops with this because there was a lot of extra sauce.  I made two different types of pork chops last night and this was hands down everyone's favorite.  Even the littlest one who normally abhors meat.