Pork Chops with Maple-Mustard Sauce

As Vermonters, we think a touch of maple syrup makes anything better, and these chops are proof. Round out the meal with Wild Rice Salad, roasted delicata squash and a glass of Pinot Noir.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

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Ingredients

1 1/2 teaspoons plus 1 tablespoon Dijon mustard, divided		1 teaspoon canola oil
1/4 teaspoon kosher salt		1/4 cup cider vinegar
1/4 teaspoon freshly ground pepper		2 tablespoons maple syrup
2 boneless pork loin chops, (8 ounces), trimmed of fat		1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon rubbed dried sage

directions

Prep: 25 min Total: 30 min (Quick)

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1
Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.
2
Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
3
While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 tablespoon mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage. Serve the pork topped with the sauce.

nutritional information

Calories: 234		Fiber: 0 g
Fat: 8 g		Saturated Fat: 2 g
Carbohydrates: 16 g		Protein: 21 g
Sodium: 458 mg		Monounsaturated Fat: 4 g
Exchanges: 1 other carbohydrates, 3 1/2 lean meat		Cholesterol: 66 g
Carbohydrate Servings: 1		Potassium: 369 mg
Nutrition Bonus: Selenium (53% daily value), Zinc (20% dv).

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Pork Chops with Maple-Mustard Sauce

Ingredients

directions

nutritional information