This is an Ellie Krieger recipe featured in Cooking Light’s March 2010 issue (served here with rice and beans)
This is my favorite pork chop recipe to date. I think some people who cook, or eat for that matter, can be separated into 2 groups: those that don’t like sweet entrees and those that absolutely do. I am the latter. I love cooking meats with fruits, like pork chops in raisin and plum sauce (recipe to be posted), duck l’orange, roasted chicken with apples, and so on and yummy so on. There is nothing better than spare ribs glazed with a sweet and spicy sauce (also to be posted), so this recipe is right up my palate alley. I added a smidgen (real unit of measurement) more mustard because I think the extra mustard made it a great balance of spicy and sweet. I made this recipe a couple of times and it will definitely be a staple. Enjoy!
- 4 (6-ounce) bone-in center-cut pork chops
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 tablespoon butter
- 2 tablespoons finely chopped shallots
- 1/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons chopped fresh flat-leaf parsley
1. Sprinkle both sides of pork with 1/4 teaspoon salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium-high heat. Add butter to pan, swirling pan to coat. Add shallots; sauté 3 minutes or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 teaspoon salt; cook 1 minute or until slightly thick. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce. Garnish each serving with 1 1/2 teaspoons parsley.
Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon sauce)
CALORIES 283 ; FAT 15.1g (sat 6.3g,mono 6.2g,poly 1g); CHOLESTEROL 84mg; CALCIUM 44mg; CARBOHYDRATE 8.2g; SODIUM 456mg; PROTEIN 27.1g; FIBER 0.3g; IRON 1.1mg