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Pork Chops with Maple Mustard Glaze

Yield 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
Maple syrup makes a fine stand-in for honey or sugar in sauces. Here, it adds a rich, sweet note to herbed mustard sauce. This sauce goes nicely with sautéed chicken breasts as well.

Ingredients

  • 1 teaspoon butter
  • 4 (4-ounce) boneless pork loin chops, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons heavy cream

Nutrition Information

  • calories 214
  • caloriesfromfat 22 %
  • fat 5.2 g
  • satfat 1.9 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 26.3 g
  • carbohydrate 14.6 g
  • fiber 0.3 g
  • cholesterol 68 mg
  • iron 1.2 mg
  • sodium 751 mg
  • calcium 38 mg

How to Make It

  1. Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.

  2. Add broth and next 4 ingredients (through thyme) to pan. Bring to a boil, and cook for 3 minutes or until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.