Prep 15 mins
Cook 15 mins
This delicious recipe is just the right combination of sweet, sour and savory. It is quick and easy to make after a hard day at work, or play, as the case may be. Enjoy!
- 4 boneless pork chops, about 1/2-inch thick
- 4 tablespoons rubbed sage (enough to rub both sides of the chops, you may not need to use all of it)
- salt and pepper, to taste
- 2 tablespoons butter
- 1⁄4 cup minced shallots or 1⁄4 cup green onion
- 2 teaspoons Dijon mustard
- 1 cup chicken broth
- 4 tablespoons maple syrup
- 3 tablespoons balsamic vinegar
- 2 tablespoons capers
- Pound meat to 1/4 inch thick. Season both sides with rubbed sage and pepper.
- Melt butter in heavy skillet, over medium high heat.
- Add pork and sauté until brown and cooked through, about 3 minutes per side. Transfer to plate.
- Add shallots to same skillet, and cook about 30 seconds.
- Mix in mustard and chicken broth, and simmer for about 5 minutes.
- Stir in maple syrup and vinegar. Simmer until mixture is reduced to sauce consistency, about 5 minutes.
- Add capers to sauce.
- Return pork and juices to skillet. Cook until just heated through, about 1 minute.
- Arrange pork on platter and spoon sauce over.
- Serve with steamed rice.
I loved these pork chops! I thought the mustard sauce was delicious and the flavors mingled well together. I was surprised that the rubbed sage really held its own and complemented the chops nicely! Great Job Chef! Good Luck!
Lovely flavours and a tender result. I normally do not like sweet in my savoury dishes, but the maple syrup was a great addition. In future, I'll cut back a bit on either the balsamic or the capers. In the ingredient list, I'd move the sage up under the pork chops -- simply because they are used together at step 1. By the way, the use of sage was a stroke of genius.
Very good tasting sauce. I woudn't saute the chops for 4 minutes per side after pounding them...they were overcooked for my taste. A little salt and pepper is needed with the sage while rubbing the chops, but all in all a very tasty and easy recipe. Note that this does not cut down to one serving easily as you don't have enough sauce to simmer. (I did not hold this against the recipe) If I were to cut it down to one serving again, I would at least double the sauce, which wouldn't be a bad thing for bread dipping because the sauce is very good! Very nice entry for the contest!