Pork Chops with Maple Mustard Glaze

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

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Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 22%
  • Fat: 5.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 26.3g
  • Carbohydrate: 14.6g
  • Fiber: 0.3g
  • Cholesterol: 68mg
  • Iron: 1.2mg
  • Sodium: 751mg
  • Calcium: 38mg

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

  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.
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