Tonights menu - Maple-Mustard Pork Chops

Here is my final dish for tonight.  It's a great fall dish.  I serve it with oven roasted butternut squash or sweet potatoes.

You will need:

4 (6 oz) bone in center cut pork chops
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
cooking spray
1 tablespoon butter
2 tablespoons finely chopped shallots
1/4 cup fat free less sodium chicken stock (I use store bought)
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons chopped fresh flat leaf parsley

Sprinkle both sides of pork with 1/4 teaspoons salt and pepper.  Heat a large skillet over medium high heat. The recipe calls for you to coat pan with cooking spray, but I used olive oil.  Add pork to pan and cook 3 minutes on each side or until cooked through, but with a slight blush in the center.  Remove the pork from the pan and keep warm.  Return pan to medium high heat.  Add butter to pan, swirling pan to coat.  Add shallots and sauté 3 minutes or until tender and translucent.  Add broth and bring to boil and cook 1 minute.  Stir in mustard, syrup, and remaining 1/4 teaspoon salt and cook 1 minute or until slightly thick.

Now you can return the pork to pan.  Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork).  Serve pork with sauce. Garnish each serving with 1 1/2 teaspoon parsley.

We have this once or twice a month and in addition to squash or sweet potatoes we like to eat it with apple sauce and sometimes a waldorf salad.

Enjoy.