We eat a lot of poultry at Chez Mitchell. Chicken and ground turkey are our proteins most nights, and as versatile as they are, it can be a bit boring. I think most people sympathize with boneless, skinless chicken breast fatigue.
Enter pork. Pork is not always the correct choice if you are aiming for lower fat, healthier meals, but lean pork chops and pork tenderloin fit the bill. The boneless pork chops I buy are very lean, very easy to cook and a nice change of pace from the bird.
I remember seeing this recipe in Cooking Light years and years ago, and have always wanted to try it. Mustard and maple syrup are a great sweet/savory combination, and work really well with the pork. I made a few tweaks, and it turned out great. I served these with spinach quinoa…recipe to follow in the next couple days!
Remember, pork can be easily over cooked, so this is a great time to use your meat thermometer. The USDA recently dropped the minimum pork cooking temperature to 145 degrees, placing it in the same category as beef, lamb and veal (despite it being “the other white meat”). We usually cook ours to about 150, 155. A little pink is just fine!
Maple Mustard Pork Chops
adapted from Cooking Light
- 1 tablespoon butter
- 4 (4-ounce) boneless pork loin chops, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 small shallot, chopped
- 1 tablespoon chopped fresh thyme
Melt butter in a large skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add broth to the hot pan, whisking quickly to deglaze (get all the brown bits left behind by the pork into the sauce). Add next 4 ingredients. Bring to a boil, and cook for 3-5 minutes or until slightly thickened. Return pork to pan; simmer 3 minutes or until pork is done, turning once. Taste for seasoning, add salt and pepper as needed.