Pork Chops with Maple-Pecan Sauce
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork loin chops
lean cut |
*
|
| 2 | teaspoons |
dijon mustard
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
ginger
ground |
|
| 2 | teaspoons |
vegetable oil
|
|
| 2 | tablespoons |
maple syrup
|
|
| 1 | tablespoon |
pecans
chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork loin chops
lean cut |
*
|
| 1E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
ginger
ground |
|
| 1E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
maple syrup
|
|
| 15 | ml |
pecans
chopped, toasted |
|
Directions
Trim excess fat from chops.
Place between 2 sheets of heavy-duty plastic wrap and flatten to ¼ inch thickness with mallet or bottom of saucepan.
Spread mustard on both sides of chops.
Combine flour and ginger; stir well.
Dredge pork chops with flour mixture.
Coat a large nonstick skillet with vegetable spray.
Add oil, and heat over medium -high heat.
Cook chops 3 minutes on each side or until nicely browned.
Combine maple syrup amd pecans; spoon over pork chops.
Cover and simmer 4 minutes or until chops are tender.
