Pan Fried Pork With Maple Mustard Sauce Recipes

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PORK CHOPS WITH MAPLE MUSTARD SAUCE



Pork Chops With Maple Mustard Sauce image

This delicious recipe is just the right combination of sweet, sour and savory. It is quick and easy to make after a hard day at work, or play, as the case may be. Enjoy!

Provided by dawnie2u

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless pork chops, about 1/2-inch thick
4 tablespoons rubbed sage (enough to rub both sides of the chops, you may not need to use all of it)
salt and pepper, to taste
2 tablespoons butter
1/4 cup minced shallots or 1/4 cup green onion
2 teaspoons Dijon mustard
1 cup chicken broth
4 tablespoons maple syrup
3 tablespoons balsamic vinegar
2 tablespoons capers

Steps:

  • Pound meat to 1/4 inch thick. Season both sides with rubbed sage and pepper.
  • Melt butter in heavy skillet, over medium high heat.
  • Add pork and sauté until brown and cooked through, about 3 minutes per side. Transfer to plate.
  • Add shallots to same skillet, and cook about 30 seconds.
  • Mix in mustard and chicken broth, and simmer for about 5 minutes.
  • Stir in maple syrup and vinegar. Simmer until mixture is reduced to sauce consistency, about 5 minutes.
  • Add capers to sauce.
  • Return pork and juices to skillet. Cook until just heated through, about 1 minute.
  • Arrange pork on platter and spoon sauce over.
  • Serve with steamed rice.

PORK CUTLETS WITH MAPLE, MUSTARD AND SAGE SAUCE



Pork Cutlets With Maple, Mustard and Sage Sauce image

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.

Provided by StaceyLyn78

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 boneless pork loin chops, pounded to 1/3 inch thickness
2 tablespoons minced fresh sage
salt
pepper
2 tablespoons butter
1 cup chicken broth
2 tablespoons pure maple syrup
2 tablespoons coarse grain mustard

Steps:

  • 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.

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