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.
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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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 2|
|Calories from Fat: 198 (51%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 147.5mg||45 %|
|Sodium 399.3mg||14 %|
|Potassium 730.4mg||19 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.8g|
|Protein 41.8g||60 %|
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Calories per serving: 388
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