This quick skillet dish carries great autumn flavors. Sautéed pork cutlets are napped with a maple syrup-and-vinegar sauce. Serve with a Waldorf salad and mashed potatoes or hot rice.
- 2 boneless pork chops (3/4- inch thick)
- 2 teaspoons butter
- 2 tablespoons green onions (finely chopped)
- 1/2 cup chicken broth
- 1 teaspoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- Using a meat mallet, flatten pork chops between sheets of waxed paper to a thickness of about 1/4 inch. Season both sides of chops with pepper. In a large nonstick skillet heat butter over medium heat. Cook chops for 4-5 minutes, turning once, until nicely browned. Remove chops; keep warm.
- Add green onions to skillet; cook and stir for 30 seconds. Stir in chicken broth and mustard. Cook, uncovered, for 5 minutes, stirring occasionally. Stir in maple syrup and balsamic vinegar. Continue cooking, uncovered, until sauce thickens slightly. Return chops to skillet; heat through. Spoon sauce over chops to serve.