Maple-Mustard Pork Chops

I made this. Very easy. We both liked the taste, but the suggested side of Winter Squash Puree was not good. It would have been better with egg noodles. Will have again with out the puree.

We also had Oven-Roasted Green Beans.

Maple-Mustard Pork Chops

4 (6-oz) bone-in center-cut pork chops
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
Cooking Spray
1 TBSP butter
2 TBSP finely chopped shallots
1/4 C fat-free, less-sodium chicken broth
2 TBSP Dijon Mustard
2 TBSP maple syrup
2 TBSP 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-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; saute 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 (1 pork chop and 1 TBSP sauce)
Calories: 283
Fat: 15.1
Fiber: .3

Cooking Light, March 2010