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Pork Chops with Maple-Mustard Sauce

http://www.eatingwell.com/recipes/pork_chops_with_maple_mustard_sauce.html

From EatingWell:  EatingWell Serves Two

As Vermonters, we think a touch of maple syrup makes anything better, and these chops are proof. Round out the meal with Wild Rice Salad, roasted delicata squash and a glass of Pinot Noir.

2 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 1 1/2 teaspoons plus 1 tablespoon Dijon mustard, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 boneless pork loin chops, (8 ounces), trimmed of fat
• 1 teaspoon canola oil
• 1/4 cup cider vinegar
• 2 tablespoons maple syrup
• 1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon rubbed dried sage

Preparation

1. Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.
2. Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
3. While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 tablespoon mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage. Serve the pork topped with the sauce.

Nutrition

Per serving : 254 Calories; 9 g Fat; 3 g Sat; 5 g Mono; 65 mg Cholesterol; 16 g Carbohydrates; 24 g Protein; 0 g Fiber; 472 mg Sodium; 382 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrates, 3 1/2 lean meat