Cider Mustard Pork Chop

Cider Mustard Pork Chops

"A cider, mustard and brown sugar glazed pork chop with a little kick. Use butterfly pork chops as you can get the glaze into the centre of the meat.

4 tablespoons brown sugar

1 tablespoon dry yellow mustard powder

1/8 teaspoon chilli flakes

1 teaspoon hot sauce

1 teaspoon gf soy sauce

Pinch of ground black pepper

4 boneless pork loin chops

3 tablespoon apple cider vinegar

Preheat oven to 350°F.

In a small bowl, combine the chilli flakes, soy sauce, pepper, brown sugar, vinegar and mustard. Mix together well.

Butterfly the pork chops* and dip to coat the inside and outside of the pork chops, fold them back up and arrange them in a 2 quart baking dish.

Bake at 350°F for 25 minutes, or to desired doneness.

*Note:

To Butterfly you pork loin chop

Set your loin chop flat on a cutting board.

Place your non-knife hand gently over the chop, holding it steady but not pressing down too hard. Hold the knife parallel to the cutting board.

Cut horizontally through the meat, slowly moving the knife back and forth. Stop when you are a little bit more than two-thirds through.

Pull the meat open gently like a book. If the meat lays flat open, the chop is butterflied. If not, cut through a bit more until the chop lays flat. Do not cut all the way through the meat.