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