Pork Cutlets with Maple, Mustard and Sage Sauce

When I first laid my eyes upon this recipe, I knew I had to make it. First, there is pork and second there is maple syrup. The two combined make a dynamite combination and this recipe only serves to reinforce the divine pairing.

I served the pork cutlets with mashed yams (a little half-and-half, sour cream, butter, salt and pepper), topped with roasted baby carrots and garlic sautéed rainbow Swiss chard.

While we were eating dinner my husband kept swearing this recipe was one we should regularly rotate into our meal planning because and I quote, “It tastes just like bacon!” Moreover, what is not to love about bacon?

Pork Cutlets with Maple, Mustard and Sage Sauce

Bon Appétit

8 boneless pork loin chops, pounded to 1/3 inch thickness

2 tablespoons minced fresh sage

salt

pepper

2 tablespoons butter

1 cup chicken broth

2 tablespoons pure maple syrup

2 tablespoons coarse grain mustard

Sprinkle pork loins 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 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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