- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 (4 ounce) boneless pork loin chops, trimmed of fat
- 1 teaspoon canola oil
- 1/4 cup cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 1 1/2 teaspoons chopped fresh sage
- Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.
- 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.
- 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 sage. Serve the pork topped with the sauce.