Apple Pork Chop with Maple-mustard Glaze and Rosemary PotatoesThis is what I made yesterday. And, Yes! I used the French seasonings that LPC sent me from Paris the other day! :D
I used the mustard for the glaze, and sprinkled the lovely finishing salt all over the potatoes. The above photo doesn't show it much, but I did pour the mustard glaze into the prying pan and glazed the pork.
Everything was so great, especially the mustard glaze. It was just a mixture of the pink mustard, maple syrup, sugar and vinegar, but it was oh so good.
I pre-boiled the potatoes and then oven-baked them, but couldn't wait until they turn brown...
The only thing was that the meat was rather tough... Well, next time I'll buy more expensive meat. The mustard glaze is definitely worth it.