I remember the marvelous Sundays of my childhood when we got home after church and could smell amazingness (spellcheck isn’t arguing that word hmm) in the oven. That smell promised a day of sweatpants and football and naps. Ahhhh. I’m sure everyone has their own idea of that smell. For me it was these five, scrumptious letters: G-R-A-V-Y. Yesss anything with thick, home-cooked, flavorful, gravy. In search for that same level of goodness and comfort, I came across this sweet and savory, Fall-ish creation.
3 Bone-on pork chops
3 cloves garlic, crushed
2 tsp Sage, dried
4 T Balsamic vinegar
2 T dijon mustard
4 tsp maple syrup
1/2 tsp salt
2 T olive oil
- Preheat oven to 375, grease a pan with 2 T olive oil and place pork chops in pan.
- Whisk together garlic, sage, balsamic vinegar, Dijon mustard, maple syrup, and salt.
- Spoon or brush mixture over pork chops. Pour the rest into the pan.
- Roast for 35-40 minutes or until fully cooked.
My desire for comfort food was on 10 so I paired my chops with mashed butternut squash (cooking directions similar to spaghetti squash here) and corn. No butter needed! It is a yummy alternative to gravy-soaked mashed potatoes!