• 4 pork loin chops, fat trimmed
  • ⅓ cup pure maple syrup
  • 1½ tbsp Dijon mustard
  • 1 tbsp vegetable oil
  • Freshly cracked pepper
  • 1 red delicious apple
  • 2 stalks celery, thinly sliced
  • ¼ cup pecan nuts


  • 1½ tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • Salt and cracked pepper, to taste


Combine maple syrup, mustard, oil and pepper in a large flat container. Add chops and coat each side with marinade. Cover and allow to marinate in fridge for a minimum 1 hr or overnight, turning at least once during this time.

Prior to cooking the pork make the salad. Quarter and seed apple and slice. Combine apple in a bowl with celery and pecan nuts. Combine dressing ingredients in a covered container and gently shake. Pour dressing over salad and gently toss.

Cook pork chops on a lightly oiled barbecue or under grill on medium high heat for 2–3 mins each side (depending on thickness). Allow to rest a few mins before serving with salad and steamed new potatoes.