Tuesday, November 07, 2006

Pork with Maple Mustard Glaze

Oh the deliciousness of last night's dinner. Oh the yummy smells. Oh the desire to lick the saute pan even with the searing burns that would occur on the tongue. Sidenote: your tongue heals faster than any other part of your body. Well your tongue and the whoo-whoo on a woman. So really, it would just be a temporary pain. Highly worth it so as not to waste yummy leftover pan bits.

The dinner was a joint effort. But really, my part in the effort was not the most important. I am humble enough to admit that the Pork with the Maple Mustard Glaze was not my creation. After the pork was cooked, the leftove pan goodness was deglazed with chicken broth and a splash of heavy whipping cream to create an amazing sauce. The sauce was then poured on top of the pork and mashed potatoes (my humble contribution).

Here is the recipe from Cooking Light. Now it probably wasn't all that light for US, because to the dearest one who shares my life, a teaspoon of butter is more like 1/3 stick. And "sauce serving" is 1 T of sauce. HA. I think I just peed laughing at that one. We poured the sauce we made; I dipped into the sauce. I think I licked the side of the measuring cup.

And if you don't like links:
Pork Chops with Maple Mustard Glaze

Maple syrup makes a fine stand-in for honey or sugar in sauces. Here, it adds a rich, sweet note to herbed mustard sauce. This sauce goes nicely with sautéed chicken breasts as well. 1 teaspoon butter
(4-ounce) boneless pork loin chops, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fat-free, less-sodium chicken broth
1/4 cup pure maple syrup
tablespoons Dijon mustard
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 teaspoons heavy cream

Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add broth and next 4 ingredients (through thyme) to pan. Bring to a boil, and cook for 3 minutes or until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once. Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)

NUTRITION PER SERVINGCALORIES 214(22% from fat); FAT 5.2g (sat 1.9g,mono 1.9g,poly 0.6g); PROTEIN 26.3g; CHOLESTEROL 68mg; CALCIUM 38mg; SODIUM 751mg; FIBER 0.3g; IRON 1.2mg; CARBOHYDRATE 14.6g