Pork Chops with Maple Mustard Glaze

This is a recipe that has made it into our permanent repeat cookbook.  We use a mustard made in Fox, Alaska (about 30 minutes from me), called Moosetard (check them out at http://www.moosetard.com/ ....they make some truly wonderful mustards, and they ship!).  It really enhances the flavor of the sauce more than a regular Dijon. 

Pork Chops with Maple Mustard Glaze

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.

Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)

Ingredients

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

Preparation

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.