MAPLE-GLAZED PORK CHOPS

• 1 tablespoon vegetable oil
• 4 boneless pork loin chops (about 1 pound)
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground pepper, or to taste
• 6 tablespoons pure maple syrup
• 2 tablespoons vinegar
• 2 teaspoons Dijon-style or other spicy mustard

Heat the vegetable oil in a wide skillet over medium-high heat. Sprinkle pork chops with salt and pepper. In the skillet, brown them well on one side, then flip them and brown them on the other. Cooking time is a total of 6 to 8 minutes, no more or the chops become tough.

While the pork chops cook, assemble the syrup, vinegar and mustard, and, if you have time, measure them all into the same dish.

Remove cooked pork chops to a plate, turn heat to medium and add syrup, vinegar and mustard to skillet. Stir well until mustard is evenly mixed in. Drain any juice from the chops into the skillet, and stir. Serve the pork chops with a little sauce, alongside noodles and red cabbage.

Makes 4 servings.