Excellent for weeknight or for guests! Outstanding sauce and quick and easy to make. I reduced the amount of maple a bit, but other than that it is perfect.
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)
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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
- 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
- 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.
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