Ingredients Jump to Instructions ↓

  1. 2 boneless pork chops, 3/4-inch thick

  2. Seasoned pepper (garlic pepper or other pepper blend), to taste

  3. 2 teaspoons butter

  4. 2 tablespoons finely chopped green onions

  5. 1/2 cup chicken broth

  6. 1 teaspoon Dijon-style mustard

  7. 1 tablespoon maple syrup

  8. 1 tablespoon balsamic vinegar

Instructions Jump to Ingredients ↑

  1. 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.

  2. In a large nonstick skillet heat butter over medium heat. Cook chops for 4 to 5 minutes, turning once, until nicely browned. Remove chops; keep warm.

  3. Add green onions to skillet; cook and stir for 30 seconds. Stir in chicken broth and mustard. Cook, uncovered, for 5 minutes, stirring occasionally.

  4. Stir in maple syrup and balsamic vinegar. Continue cooking, uncovered, until sauce thickens slightly.

  5. Return chops to skillet; heat through. Spoon sauce over chops to serve.


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