Castle Street Cafe: Pork Chop with Maple-Dijon Glaze & Maple Walnut Tart!

GREAT BARRINGTON, Mass. (Mass Appeal) – Named as “The Place to Eat” by the New York Times, Castle Street Cafe in Great Barrington is a hidden gem in the Berkshires featuring the freshest locally grown ingredients. Owner and Chef Michael Ballon showed us how to make two delicious recipes with maple syrup!

Castle Street Cafe
10 Castle Street
Great Barrington

To make a reservation call (413) 528-5244 or visit for more information.

North Plain Farm Organic Pork Chop With Turner Farmer Maple-Dijon Glaze
Serves 4


  • 4 12 oz. loin Pork chop
  • 1 cup maple syrup
  • ½ cup Dijon mustard
  • ½ cup Whole Grain or Pommery Mustard
  • Salt and pepper

Preheat an oven to 350

  1. In a small mixing bowl, combine the 2 kinds of mustard with the maple syrup, and mix well.
  2. Trim the chops, and season with salt and pepper.
  3. Heat some vegetable oil in large skillet, and brown the chops on each side for about 2 minutes.
  4. Place the skillet with the chops in the oven for 5 minutes.
  5. Remove the chops from the oven, ladle some of the sauce over the chops, and return the skillet with the chop to the oven for 1 minute. Then remove the chops, and serve

Maple Walnut Tart
Serves 4


  • 1 cup sugar
  • 1 cup heavy
  • 1/2 cup maple syrup
  • 9 oz walnuts
  • 4 3″ pre-cooked tart shells


  1. In a heavy bottomed sauce pot, heat the sugar until it begins to turn brown and caramelize. It’s best to use a wooden spoon. Be careful because the hot sugar can burn.
  2. When the sugar is golden brown, but not black, add the remaining ingredients, and stir well until everything is dissolved, and then fill the tart shells with the maple walnut mix, and chill for 6 hours.
  3. Serve with vanilla ice cream, and a drizzle of maple syrup

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