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