cynupstateny
Well-known member
is wonderful!
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.
1 teaspoon butter
4 (4-ounce) boneless pork loin chops, trimmed (I used bone in)
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 (I dripped in a little more)
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.
Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
CALORIES 214(22% from fat); FAT 5.2g (sat 1.9g,mono 1.9g,poly 0.6g); PROTEIN 26.3g; CHOLESTEROL 68mg; CALCIUM 38mg; SODIUM 751mg; FIBER 0.3g; IRON 1.2mg; CARBOHYDRATE 14.6g
Cooking Light, MAY 2006
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.
1 teaspoon butter
4 (4-ounce) boneless pork loin chops, trimmed (I used bone in)
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 (I dripped in a little more)
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.
Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
CALORIES 214(22% from fat); FAT 5.2g (sat 1.9g,mono 1.9g,poly 0.6g); PROTEIN 26.3g; CHOLESTEROL 68mg; CALCIUM 38mg; SODIUM 751mg; FIBER 0.3g; IRON 1.2mg; CARBOHYDRATE 14.6g
Cooking Light, MAY 2006