Monday, March 25, 2013

Maple-mustard pork chops

I'm always on the lookout for new ways to dress up pork, and though this isn't necessarily a unique combination, the recipe turned out so good that it's definitely going into our menu rotation.

MAPLE-MUSTARD PORK CHOPS

4 6-oz pork chops (I used boneless, but bone-in will work, too)
1/2 tsp salt, divided
1/4 tsp pepper
Cooking spray
1 tbsp butter
1/4 cup finely chopped onion
1/4 cup fat-free, low-sodium chicken broth
2 tbsp mustard (flavor is up to you, the original recipe calls for dijon but I used a sweet-hot specialty mustard that was just divine)
2 tbsp maple syrup

1. Sprinkle both sides of pork with 1/4 teaspoon salt and the pepper.
2. Coat a large skillet with cooking spray and heat over medium-high heat. Add pork; cook 3 minutes on each side or until cooked through, but with a slight blush in center. Remove from pan and keep warm.
3. Return pan to medium-high heat. Add butter to coat.
4. Add onions and saute until tender and translucent.
5. Add broth, bring to a boil and cook for 1 minute. Stir in mustard, syrup, and remaining 1/4 teaspoon salt. Cook 1 minute or until slightly thick.
6. Return pork to pan and cook for 1 minute on each side or until thoroughly heated. Serve pork with sauce.

1 comments:

ED Martin said...

This sounds yummy! I like sauteing pork tenderloins (pork chops would work too) in orange juice or apple juice, with a sprig of free thyme or tarragon. The sweetness really complements the pork.

Or browning the pork chops, then baking them with a mixture of two cream of somethings (celery, mushroom, chicken, whatever - and you can get these low fat and low sodium), a can of milk, and a packet of onion soup mix. They come out really tender.