Mustard, maple, horseradish pork
Pork second courses
I happen to love things that have a tangy, spiced depth to them - mustards, horseradish, something with a hit of vinegar or a layer of heat, pungent and savory. When spice and sour meet perfectly to create a full flavor that dances on tastebuds but doesn't overwhlem, that's my perfect food. <br /> <br />I'm also not a fan of pork chops. <br /> <br />In order to combine something I love with something my husband loves I decided to use my favorite condiments to flavor pork chops (though this works equally well on a roast, or even lamb). Originally I started with a bunch of mustards I had made, but then I added in some local maple syrup and horseradish to find the depth I was really looking for - rosemary rounds out this marinade to form a grounding savory note. <br /> <br />So now I can have my favorite flavors and my husband can have his pork chops, and we can continue to have wedded bliss - at least at the dinner table.
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