Tuesday, January 5, 2010

(3) Pork Chops with Maple Mustard Glaze

This was absolutely delicious!! I had to go out and buy real maple syrup... SO worth the money! This is a glaze, not a sauce, so don't be expecting to cover rice with this. It coats the pork chops beautifully and is sweet, but tangy. It's the perfect balance of flavors. (and it's EASY!!)

Pork Chops with Maple Mustard Glaze

Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
Source: Cooking Light, May 2006

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
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

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.

CALORIES 214 (22% from fat); FAT 5.2g (sat 1.9g,mono 1.9g,poly 0.6g); IRON 1.2mg; CHOLESTEROL 68mg; CALCIUM 38mg; CARBOHYDRATE 14.6g; SODIUM 751mg; PROTEIN 26.3g; FIBER 0.3g

No comments: