Friday, June 03, 2005

Pork Chops with Maple Mustard Glaze

Pork Chops with Maple Mustard Glaze (Adapted from CL)

2 teaspoons butter
4 boneless pork loin chops, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup 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

Heat a large nonstick skillet over medium heat and add butter. Season pork chops with salt and pepper on both sides. Add pork to pan and cook 4 minutes on each side or until lightly browned. Remove and keep warm.

Add broth, syrup, mustard, sage and thyme to pan. Bring to a boil and cook until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan and simmer 3 minutes or until pork is done.

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