RECIPE: REC: Pork Chops (or Medallions) with Maple Mustard Glaze

[deb-in-mi]

I made this last night and Jerry and I LOVED it. It is so quick and easy to make - yet the sauce is elegant enough for company.

Pork Chops (or Pork Medallions) with Maple Mustard Glaze

Serves 4

1tsp. butter

4 (4 oz) boneless pork loin chops, trimmed

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 cup fat-free, less sodium chicken broth

1/4 cup pure maple syrup

2 T. Dijon mustard

1 tsp. chopped fresh sage

1 tsp. chopped fresh thyme

2 tsp. heavy cream

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.

3. Note: I lightly dredge the pork chops in flour before cooking so that the sauce has something to stick to.

Source: Cooking Light

 

[deb-in-mi]

Oops - my note at the bottom of the post should have read "dredge in flour' - thanks Moyn

 

[curious1]

You can fix it Deb, just open the recipe and click on edit, make the correction and

click on save edits.

 

[deb-in-mi]

Thanks, Curious1 - didn't realize that!

 

[barb_b]

Deb, I used your glaze this evening....Very good! (m)

I grilled the chops then added the glaze at the end. A hit! I did not add the heavy cream, (did not have any in the fridge) Thanks for a great recipe!!

Regards,
Barb