PORK CUTLETS WITH MAPLE, MUSTARD AND SAGE SAUCE

SERVES 4

This recipe came from an issue of Bon Appetit. It is good, quick, and easy. Try it.

INGREDIENTS

8 boneless pork loin chops, pounded to 1/3-inch thickness

2 tablespoons minced fresh sage or 2 teaspoons dried

Salt and pepper to taste

2 tablespoons butter

1 cup chicken stock or low-salt canned broth

2 tablespoons pure maple syrup

2 tablespoons coarse-grained mustard

Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon of dried sage, salt and pepper. Melt butter in large skillet over high heat. Add pork and cook until browned on both sides and cooked through, about 1-1/2 minutes per side. Transfer pork to plate. Add broth, maple syrup, mustard and remaining sage to drippings in skillet. Boil until syrupy, scraping up browned bits, about 5 minutes. Reduce heat to low; return pork and any accumulated juices to skillet and cook just until heated through, about 1 minute. Serve pork with sauce.

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