Maple-mustard-glazed pan-seared pork chops from The Food Lab: Better Home Cooking Through Science (page 356) by J. Kenji López-Alt

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Notes about this recipe

  • bernalgirl on January 30, 2026

    The odd miss from this cookbook, the pork chops technique is excellent but we found the glaze one-dimensionally sweet even after switching molasses for sorghum and decreasing that by half. Wish I’d checked the notes before I made this!

  • teresa_qp7kyy on January 22, 2026

    Very sweet sauce. Added lemon juice to temper it for my second serving and it seemed to help a bit, but still not ideal

  • joanhuguet on October 07, 2015

    I found that this sauce was overly sweet, although it could have been that the particular mustard I used (Trader Joe's Grainy Dijon) was not strong enough. Next time, I might try a combination of grainy and smooth Dijon for a stronger mustard flavor.

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