Maple Mustard Pork Chops
- 4 (6-ounce) bone-in center-cut pork chops
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 tablespoon butter
- 2 tablespoons finely chopped shallots
- 1/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1. Sprinkle both sides of pork with 1/4 teaspoon salt and pepper.
- 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
- 3. Return pan to medium-high heat. Add butter to pan, swirling pan to coat. Add shallots; saut 3 minutes or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 teaspoon salt; cook 1 minute or until slightly thick. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce.
- CALORIES 283 ; FAT 15.1g (sat 6.3g,mono 6.2g,poly 1g); CHOLESTEROL 84mg; CALCIUM 44mg; CARBOHYDRATE 8.2g; SODIUM 456mg; PROTEIN 27.1g; FIBER 0.3g; IRON 1.1mg
This recipe is a personal recipe added by crosscourt and has not been tested or endorsed by MyRecipes.
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