Prep 10 mins
Cook 15 mins
This recipe is one of my all time favorites. It sounds really strange but it is amazing. It's quick, easy and very yummy! It comes from an issue of Bon Appetit.
- 8 boneless pork loin chops, pounded to 1/3 inch thickness
- 2 tablespoons minced fresh sage
- 2 tablespoons butter
- 1 cup chicken broth
- 2 tablespoons pure maple syrup
- 2 tablespoons coarse grain mustard
- Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon of dried sage, salt and pepper.
- Melt butter in large skillet over high heat.
- Add pork and cook until browned on both sides and cooked through, about 1-1/2 minutes per side.
- Transfer pork to plate.
- Add broth, maple syrup, mustard and remaining sage to drippings in skillet.
- Boil until syrupy, scraping up browned bits, about 5 minutes.
- Reduce heat to low; return pork and any accumulated juices to skillet and cook just until heated through, about 1 minute.
- Serve pork with sauce.
Used fresh tri-colored sage from our garden and this was a snap to make. Local pork, too.
Use good quality maple syrup and definitely not the fake stuff. Thanks for posting.
Wow, this was such a great recipe. I wasn't sure about the mustard & maple combo, but the taste was REALLY great, and I'm not even that crazy about mustard flavoring in food. I followed the recipe exactly, only in cooking the pork chops, I seared them on the stove top quickly, about 1 minute each side, and then set them in the oven for about 20 minutes at 300, and they came out nice and moist and perfectly cooked for us. This will be made again many times!!
These were very good! My husband and I both enjoyed them very much. I used 5 thin-cut boneless pork chops and followed the recipe as written. (Also, I used dried sage because that's what I had on hand.) This was one of the easiest recipes for pork chops that I have ever made. Served with stuffing and butternut squash casserole. Thank you for posting, my husband asked me to put this in the "make again" file!