Monday, November 21, 2011
Maple Mustard Pork Chops
■1 tablespoon 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 small shallot, chopped
■1 tablespoon chopped fresh thyme
Melt butter in a large 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 to the hot pan, whisking quickly to deglaze (get all the brown bits left behind by the pork into the sauce). Add next 4 ingredients. Bring to a boil, and cook for 3-5 minutes or until slightly thickened. Return pork to pan; simmer 3 minutes or until pork is done, turning once. Taste for seasoning, add salt and pepper as needed.
Reviw: The meat was a little tough but full of flavor. My two year old loved it!