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Ingredientes
- 1 pound boneless pork chops, 1/4 inch thick
- butter for frying
- Pepper
- 1/4 c. chopped green onion
- 2 teaspoon Dijon mustard
- 1 c. canned chicken broth (College Inn brand is good)
- 2 tbsp. pure maple syrup or possibly more to taste (I use 4)
- 1 tbsp. red wine vinegar
Direcciones
- Have butcher cut chops 1/4-inch thick or flatten between wax paper. Pepper both sides.
- Heat butter in skillet.
- Saute/fry pork 4 min per side. Remove from pan.
- Saute/fry green onion in same pan 30 seconds.
- Fold in mustard and chicken broth. Cook 5 min.
- Stir in maple syrup and vinegar and cook another 5 min.
- Put chops back in skillet and heat through about 2 min.
- Serve chops with sauce poured over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 2 servings | |
| Calories 356 | |
| Calories from Fat 124 | 35% |
| Total Fat 13.87g | 17% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 342mg | 14% |
| Potassium 924mg | 26% |
| Total Carbs 15.06g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 12.23g | 8% |
| Protein 40.21g | 64% |
