Cooking Light - Maple-Mustard Pork Chops

Action photo! ---------->

Yummy!

This recipe by Ellie Krieger is featured on the cover of Cooking Light magazine's March issue. (page 132)

It is difficult to find frozen butternut squash in this part of the country, so I cooked a sweet potato instead. Still colorful orange, still tasty. I liked adding the touch of maple syrup (1 1/2 teaspoons) and butter (1 tablespoon) to it. Add enough of the 1/3 cup of chicken broth so it doesn't get too watery.

Per usual for Cooking Light recipes, the slightly off-beat ingredients create a flavorful combination. I really liked the sauce, though I think next time I may cut back a little on the Dijon mustard. It also tasted good, even cold, the next day for lunch. We will definitely be adding this into rotation.

4 (6 ounce) bone-in, center-cut pork chops

1/2 teaspoon salt, divided

1/4 teaspoon black pepper

Cooking spray

1 tablespoon butter

2 tablespoons finely-chopped shallots (used 1 tablespoon)

1/4 cup fat free, less sodium chicken broth

2 tablespoons Dijon mustard

2 tablespoons maple syrup

2 tablespoons chopped fresh flat-leaf parsley (omitted)

Sprinkle both sides of pork with 1/4 teaspoon salt and pepper

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 blushin the center. Remove from pan; keep warm.

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 each pork chop with 1 tablespoon sauce. Garnish each serving with 1 1/2 teaspoons parsley.