Ready in 45 minutes
This quick skillet dish carries great autumn flavors. Sauted pork cutlets are napped with a maple syrup-and-vinegar sauce. Serve with a Waldorf salad and mashed potatoes or hot rice.
"Made this tonight. I had it with fennel and red pepper as the week ahead doesn't look awfully healthy but this would be far better suits to rice so you can really make the most of the sauce."- emmetryan
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Using a meat mallet, flatten pork chops between sheets of waxed paper to a thickness of about 1/4 inch. Season both sides of chops with pepper. In a large nonstick skillet heat butter over medium heat. Cook chops for 4-5 minutes, turning once, until nicely browned. Remove chops; keep warm. Add green onions to skillet; cook and stir for 30 seconds. Stir in chicken broth and mustard. Cook, uncovered, for 5 minutes, stirring occasionally. Stir in maple syrup and balsamic vinegar. Continue cooking, uncovered, until sauce thickens slightly. Return chops to skillet; heat through. Spoon sauce over chops to serve.
Republished with permission, National Pork Board
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emmetryan 1 year agoMade this tonight. I had it with fennel and red pepper as the week ahead doesn't look awfully healthy but this would be far better suits to rice so you can really make the most of the sauce.
tyson 8 years agoRepublished with permission, National Pork Board [I posted this recipe.]