In Season: Maple Mustard Pork Chops

This easy recipe comes from family run farm Central Park Farms and their friend and local food educator Krista Ettles of Nourished and Whole.

The pork chops are flavoured sweet and savoury with a simple four ingredient glaze – a quick and delicious option for a comforting evening meal.

Catch Central Park Farms at Riley Park Winter Market every Saturday.

Maple Mustard Pork Chops

by: Central Park Farms & Krista Ettles


2-4 bone in pork chops (depending on the size)

1/2 cup dry white wine

2 tbsp grainy mustard

2 tbsp maple syrup

4 tbsp unsalted butter, cut into 2 inch cubes

1/4 cup fresh parsley, chopped



Allow the meat to come to room temperature and preheat your broiler.

Heat an oven proof pan on high heat and sear meat for 3-4 minutes per side.

Place meat in the broiler and cook for 2-3 minutes per side, the internal temperature should read 145 F* or the meat should spring back when touched in the middle.

Remove the pan from the oven and place the pork chops on a plate to rest. Place your pan back on your stove at medium heat.

Add the white wine and deglaze the pan by scraping the bottom with a wooden spoon. Once the wine has reduced slightly, add the mustard and maple syrup. Stir until combined.

Season with salt and pepper and turn off the heat.

Add the butter and stir until melted. Place the pork chops back in the pan and turn until coated with the sauce.

To serve, place pork chops on a platter and drizzle with the remaining sauce and sprinkle with parsley.