I love pork chops, and these maple syrup and mustard glazed pork chops are a real favourite of mine. I have no idea why they hold such a special part in my heart, mind and belly but they just do, I’m sure the relative price is part of it and lets face it pork is much more interesting than chicken.
As with most of my pork chop recipes I go for thick cut pork chops and not the positively anorexic offerings from the supermarket shelves and always go for bone in. There is something magic about thee aroma of roasting bones, a smell that anyone that makes their own stock will be very familiar with.
If you are on a diet you have my condolences but you can skip the crackling on this recipe making it a little less calorie heavy. Whilst I am on the subject of the crackling, you all know I love crackling right?
You should definitely check out my Chinese pork belly and recently posted pork knuckle if you share my obsession. Anyway the crackling on these maple glazed pork chops is a little different as it is cooked separately, primarily because the cooking time of the chops and the presence of the maple syrup prevents it from crisping up. As far as I am concerned this is the best part of the dish so it definitely needs to be there and this is a fab way to add it back in to the dish and keep all of the crispness.