Pork Chops with Maple Mustard Glaze

recipe
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.

Yield:

4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

Domenica Marchetti,

May 2006
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