1. Sprinkle both sides of pork with 1/4 tsp. salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until cooked through but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium-high heat. Add butter to pan, swirling pan to coat. Add shallots; saute 3 minlutes or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup and remaining salt; cook 1 minute or until slightly thick.
4. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve with sauce.
Garnish each serving with parsley.
Serving = 1 pork chop with 1 tablespoon sauce
Takes about 45 minutes from start to serve.
** Serve with Winter Squash Puree (in my recipe section)
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