Vermont Pork Chops |
|||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||
| Ingredients: | |||||||||||||||||||||||||||||
|
2 tablespoons maple syrup 2 tablespoons brown sugar 2 tablespoons Dijon mustard Vegetable oil spray 2 6-ounce boneless, butterflied pork chops Salt and freshly ground black pepper |
|||||||||||||||||||||||||||||
| Preparation: | |||||||||||||||||||||||||||||
|
Mix maple syrup, brown sugar and mustard together and set aside. Remove visible fat from pork. Heat a small non-stick skillet over medium-high heat. Spray with vegetable oil spray. Brown pork 2 minutes, turn and salt and pepper the cooked side. Brown second side 2 minutes. Lower heat to medium, cover with a lid and cook 2 minutes or until the pork is cooked through. A meat thermometer should read 160 degrees. Remove to a plate. Add sauce to skillet and heat several seconds, scraping up any brown bits in the skillet. Serve pork with sauce spooned on top. |
|||||||||||||||||||||||||||||
Please log in to dish on this post.