4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
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
How to Make It
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.
The sauce is really yummy and would be excellent on chicken, too. This was quick and easy. I served it with roasted veggies: sweet potato, red bell pepper, and red onion. The sauce was yummy on the veggies, too.
My husband and I LOVE this recipe and everyone I've ever made it for loves it too! It's easy to make without too many ingredients. I generally double the sauce because it's so darn good! I now just use dry sage/thyme after trying it both ways and not being able to tell the difference and regular milk instead of cream. I use Wondra to thicken up the sauce right before serving with mashed potato's! Delicious!
Unbelievable how easy and delicious this dish is. I didn't change a thing except I had to use dried sage leaves. Will definitely be adding this to my favorites and would certainly make it for a special occasion. I served with brown rice and roasted acorn squash. It felt like a perfect autumn meal.
This is one of my favorite CL recipes. I can't even count how many times I've made these pork chops! To me, it's the epitome of a 5-star recipe: it's quick, uses common ingredients, and is absolutely delicious. The sauce is really what makes it...it's deliciously addictive! Because I have a sweet tooth, I always increase the maple syrup. I've made the sauce with and without the cream at the end, and to me, there's not much difference, so if I happen to have cream on hand, I add it, but I don't go out of my way to buy it. The fresh sage, though, is key--don't be tempted to omit it!