Maple Mustard Pork Chops with Rosemary Cranberry Pan Sauce

Don't let the number of words in the title of this recipe scare you off!  Maple Mustard Pork Chops with Rosemary Cranberry Pan Sauce is a mouthful but it's super easy.  So easy that you could have this on the table for an elegant weeknight dinner in about 30 minutes.

I found the recipe on My Life As a Mrs. and tweaked it a bit to accommodation what I had on hand.  Please feel free to do the same.  Use pork tenderloin or a pork roast.  Or even chicken.  For the sauce use the bacon or don't.  If you prefer dried cherries, use those.  Thyme would be lovely here in place of the rosemary.  Even the marinade is adaptable.  Honey or sorghum for the maple syrup.  Grainy mustard for the dijon.  You get the picture.

Whatever combination of ingredients you use, you will have a delicious plate of food to serve your family and friends.  The pork is tender and flavorful on it's own.  Add the sauce, and the flavor quotient is increased tenfold.  The dried fruit plumps up and takes on the flavors of the herbs and the salty bacon.  Try it and let me know what you think.

Linking to Ingredient Spotlight - Cranberries

Maple Mustard Pork Chops with Rosemary Cranberry Pan Sauce
adapted from My Life As a Mrs.

for the maple mustard pork chops:
4 thick cut pork chops (or 2 to 2 1/2 pounds of pork tenderloin)
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

for the rosemary cranberry pan sauce:
4 slices bacon, sliced into 1/2 inch pieces
2 shallots, sliced thin (or you can use one small onion)
2-3 cloves garlic, minced
1 cup dried cranberries (I used Trader Joe's dried orange flavored cranberries)
1 1/2 teaspoons fresh rosemary, minced
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar
1 tablespoon cornstarch

Place pork chops, maple syrup, dijon mustard, olive oil. salt, and pepper in a large ziploc bag.  Smoosh all of the ingredients together and coat the chops.  If you want to be slightly more dignified, you can whisk the marinade ingredients together first and then place in the bag with the chops.  Not nearly as much fun though.  Allow chops to marinade for at least 30 minutes or up to all day.  Remove the refrigerator at least 30 minutes before cooking to allow the meat to come to room temperature.

When you are ready to cook the chops, preheat oven to 350°.  Pat some of the marinade off and either grill or place in a skillet with a tablespoon or so of oil.  If grilling, cook until they register about 145 - 150°.  If sauteing, cook each side until browned.  Remove from pan and place in oven and cook until they register about 145 - 150°.  

Fry the bacon in a large saucepan until crisp.  Remove bacon with a slotted spoon and place on a paper towel to drain.  Remove all but about 1 - 2 tablespoons of bacon fat in the pan.  With the skillet over medium heat, add shallots or onions and cook until they are just translucent.  Add garlic, dried cranberries, and rosemary.  Stir constantly for 30 to 45 seconds.  Add chicken stock, and stir, being sure to scrap up any bits from the bottom of the skillet.  Turn heat to high and bring stock to a boil.  Meanwhile, whisk vinegar and cornstarch together until smooth.  This will make a slurry that will thicken your sauce.  Whisk cornstarch mixture into skillet and stirring constantly to prevent any clumps.  Mixture will thicken in about a minute.  Taste for seasoning and add salt and pepper as needed.  Pour over pork chops and serve.