Good Morning Party Paleo People! I recently read an article over on one of my favorite food blogs, Foodriot where they highlighted three flavor profiles that while you may not have ever thought of, when combined create a really amazing taste. They name three profiles:

  • Maple and Mustard
  • Coconut and Cinnamon (this seemed terribly un-revolutionary to me)
  • Vanilla and Kale

Admission: I love mustard. I may be the Bubba Gump of Mustard: Dijon, Stone Ground, Hot Mustard, Mild Mustard, Honey Mustard, French’s, Grey Poupon, even 99 cent store mustard. I just love the flavor profile of foods like mustard, hot sauce and pickles. But the idea of Maple and Mustard fascinated me, so I took a recipe and tweaked it. Today I bring you Maple Mustard Pork Chop! Here’s the recipe: 4 Servings. 10 Minutes Prep. 40 Minutes to Cook.

  • 1 cup Grade B maple syrup (like this one)
  • 6 tablespoons dijon mustard (I used Annie’s)
  • 1-2 tblspns balsamic vinegar
  • 1.5-2lbs Pork cutlets
  • 1/2cup almond meal 
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon tumeric
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1/2 teaspoon onion powder
  1. Preheat oven to 350.
  2. Mix together flour and spices in a small bowl, then mix together maple syrup, mustard, and vinegar separately.
  3. Cover the bottom of a frying pan with oil, and place over medium heat.
  4. Coat pork with spiced flour, and fry them in the oil until golden brown, about five minutes on each side.
  5. Place browned pork in a shallow glass baking dish, and cover with marinade.
  6. Bake for 30 minutes, until marinade is bubbly and thick.
I chose to serve it with Zucchini Noodles and sliced tomato, which I have been just eating a ton of lately. I used about 1.5 pounds of pork cutlets, but I feel like there was a lot of leftover sauce in the pan so that felt wasteful. I also think that chicken could be delicious here and originally planned on using chicken, but there was pork was on sale at Sprouts and so I made a last minute audible and I’m certainly grateful I did.
Maple Mustard Pork
The taste of the maple and mustard is truly something that has to be tried. This takes sweet and sour to a new level. 
The tartness of the Balsamic Vinegar in Dijon Mustard creates a complex symphony with the amber sweetness of the Maple Syrup, creating music in your mouth. Browning the Pork makes sure that you sear the delicious juicy flavors inside giving you a bite that has a vinegar nose followed by a delightful feeling that is reminiscent of Saturday morning pancakes and bacon.
Not only is this easy to make, it’s paleo, delicious and very accessible. Give it a try and let me know how you like it!