VERMONT PORK CHOPS


2 tbsp. maple syrup


2 tbsp. brown sugar


2 tbsp. Dijon mustard


Vegetable oil spray


2 6-oz. boneless, butterflied pork chops


Salt and freshly ground black pepper



Mix maple syrup, brown sugar and mustard together. Remove visible fat from pork. Heat a small nonstick skillet over medium-high heat. Spray vegetable oil. Brown pork 2 minutes, turn and salt and pepper the cooked side. Brown second side 2 minutes.


Lower heat to medium, cover with a lid and cook 2 minutes or until the pork is cooked through. A meat thermometer should read 160 degrees. Remove to a plate.


Add sauce to skillet and heat several seconds, scraping up any brown bits in the skillet. Serve pork with sauce spooned on top, alongside steamed potatoes and Brussels sprouts.


Makes 2 servings.


Linda Gassenheimer


McClatchy-Tribune News Service