Maple glazed pork chops aren't the only star in this dish. We've upgraded the corn with homemade garlic butter. Don't forget about crunchy kale slaw. Sure to be a summer favourite!
Pork Chops, boneless
Red Cabbage, shredded
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Remove the butter from the fridge and let it soften at room temperature.
Wash and dry all produce.* Roughly chop parsley. Mince or grate garlic. In a medium bowl, add kale and 1 tbsp oil (dbl for 4 ppl). Season with salt. Using your hands, massage oil into kale until leaves have slightly darkened in colour, 1-2 min. Set aside. Pat the pork dry with paper towels, then season with salt and pepper.
Meanwhile, in a small bowl, whisk together the mayo, 1 tbsp vinegar (dbl for 4 ppl), 1/4 tsp mustard (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). In the medium bowl with the kale, add the cabbage, half the parsley and the creamy-vinaigrette from the small bowl. Toss together. Set aside.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the pork. Pan-fry until the pork is golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Meanwhile, in another small bowl, stir together the garlic and 3 tbsp room temp. butter (dbl for 4 ppl). Set aside.
When the pork is done, transfer to a plate and cover to keep warm. Set aside. Add the corn kernels and half the garlic-butter to the same pan. Cook, stirring together, until the butter melts and the corn warms through, 2-3 min. Transfer to another small bowl and set aside.
Add the remaining vinegar, remaining mustard, 1 tbsp maple syrup (dbl for 4 pp) and 1/4 cup water (dbl for 4 ppl) to the same pan. Cook, whisking together, until the glaze thickens slightly, 1-2 min.
Remove pan from heat, then whisk in the remaining garlic-butter. Whisk together until the butter melts, 1 min. Divide slaw, pork and corn between plates. Sprinkle over the remaining parsley. Spoon glaze over pork.