Ingredients for Pork Chops With Maple Mustard Sauce
- Boneless Pork Chops
- 1 teaspoon rubbed sage
- Salt And Pepper
- 2 tablespoons butter
- 2 shallots, minced
- Dijon Mustard
- 1/2 cup chicken broth
- 2 tablespoons maple syrup
- Balsamic Vinegar
- 1 tablespoon capers, drained
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How to Make Pork Chops With Maple Mustard Sauce
- Gently pound pork chops to 1/4 inch thickness using a meat mallet.
- Season both sides of each pork chop generously with rubbed sage and black pepper.
- Melt butter in a large heavy skillet over medium-high heat.
- Add pork chops to the skillet and sauté for 3-4 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Transfer pork chops to a plate and set aside.
- Add minced shallots to the same skillet and cook for about 30 seconds, until softened.
- Stir in Dijon mustard and chicken broth. Bring to a simmer and cook for about 5 minutes.
- Stir in maple syrup and apple cider vinegar.
- Reduce heat to low and simmer for another 5 minutes, or until the sauce has thickened to your desired consistency.
- Stir in drained capers.
- Return pork chops and any accumulated juices to the skillet.
- Cook for about 1 minute, or until heated through.
- Arrange pork chops on a serving platter and spoon the maple mustard sauce generously over the top.
- Serve immediately with steamed rice.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
56g
Fat
42g
Carbs
6g
