Recipe by dawnie2u
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!
Top Review by NcMysteryShopper
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!
- 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
Directions See How It's Made
- 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.