1 lb boneless pork chops, 1/4 inch thick
butter for frying
1/4 cup minced green onion
2 tsp Dijon mustard
1 cup canned chicken broth
2 tbsp pure maple syrup
1 tbsp red wine vinegar
Have butcher cut chops 1/4 inch thick or flatten between wax paper. Melt butter in skillet. Pepper both sides. Saute pork for 4 minutes per side.
Remove from pan. Saute green onion in same pan 30 seconds. Mix in mustard and chicken broth. Cook 5 minutes. Stir in maple syrup and vinegar and cook another 5 minutes.
Put chops back in skillet and heat through about 2 minutes. Serve chops with sauce poured over.
Save by using College Inn Broth and Serve with Cauliflower.
Prices Valid November 23, 2014 to November 29, 2014
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