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