Pork Chops w/ Maple-Mustard Sauce
Forget all the stories that tell you that pork is a common cause of stroke and many other ailments of the cardiovascular system. There are many other healthful benefits of eating pork. Now, it’s not for everyone but for those who like pork here is a few facts and a great recipe to try out ;)
Health Benefits of Eating Pork
Pork meat is very high in thiamin. This vitamin is effective in the healthy functioning of the brain
Compared to other meat, pork is very low in salt. This is good news for those suffering from kidney ailments.
One of the health benefits of pork meat is that it has very high protein content. Pork is so rich in protein that a hundred grams of it is equivalent to almost half of what you need every day.
For those suffering from anemia, pork is your best source of iron. A hundred grams of pork is around 15% of the protein you need each day. And the better news is that protein in pork is of the type that is easily absorbed by the body.
Pork is rich in vitamin B12, and this is what the vegans miss. A hundred grams of pork is enough to cover a whopping 70% of your daily needs.
Pork is also rich in zinc. In fact, the zinc in pork is better preferred by us nutritionists because it is of the type that is easily absorbed by the body.
How does that sound? Again, pork is not for everyone but for those who like pork here’s a great recipe!
Pork Chops w/ Maple-Mustard Sauce
Ingredients:
1 1/2 teaspoons plus 1 tablespoon Dijon mustard, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 boneless pork loin chops, (8 ounces), trimmed of fat
1 teaspoon canola oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 1/2 teaspoons Italian seasoning
Directions:
1. Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.
2. Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
3. While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 tablespoon mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with Italian seasoning. Serve the pork topped with the sauce
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