Rating: 4.5 stars
14 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 6
  • 5 star values: 7

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.

Domenica Marchetti
Recipe by Cooking Light May 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

214 calories; calories from fat 22%; fat 5.2g; saturated fat 1.9g; mono fat 1.9g; poly fat 0.6g; protein 26.3g; carbohydrates 14.6g; fiber 0.3g; cholesterol 68mg; iron 1.2mg; sodium 751mg; calcium 38mg.
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