Pork Cutlets with Maple, Mustard and Sage Sauce

Serves 4 to 6

This recipe for pork cutlets is a quick, easy, healthy and delicious main dish for a busy weeknight that is equally appropriate for a special occasion or casual entertaining. It is based on a recipe found in an issue of Bon Appetit. The maple syrup adds just a touch of sweetness. Be certain to use pure maple syrup, not maple-flavored or pancake syrup. The recipe can serve up to eight people, unless there are some big meat eaters, and can be made in any amount needed. I enjoy this served with buttered noodles drizzled with some of the sauce.

Ingredients

• 8 boneless pork loin chops, about 3 ounces each, pounded to 1/3-inch thickness
• 2 tablespoons minced fresh sage or 2 teaspoons dried, divided
• Salt and pepper to taste
• 2 tablespoons butter, preferably unsalted
• 1 cup homemade or low-sodium canned chicken broth
• 2 tablespoons pure maple syrup
• 2 tablespoons coarse-grained mustard

Sprinkle pork cutlets 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 a 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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