Pork Cutlets With Maple, Mustard and Sage Sauce
"This recipe is one of my all time favorites. It sounds really strange but it is amazing. It's quick, easy and very yummy! It comes from an issue of Bon Appetit."
photo by COOKGIRl
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
directions
- 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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Reviews
-
Wow, this was such a great recipe. I wasn't sure about the mustard & maple combo, but the taste was REALLY great, and I'm not even that crazy about mustard flavoring in food. I followed the recipe exactly, only in cooking the pork chops, I seared them on the stove top quickly, about 1 minute each side, and then set them in the oven for about 20 minutes at 300, and they came out nice and moist and perfectly cooked for us. This will be made again many times!! -
Used fresh tri-colored sage from our garden and this was a snap to make. Local pork, too.<br/> Use good quality maple syrup and definitely not the fake stuff. Thanks for posting. -
These were very good! My husband and I both enjoyed them very much. I used 5 thin-cut boneless pork chops and followed the recipe as written. (Also, I used dried sage because that's what I had on hand.) This was one of the easiest recipes for pork chops that I have ever made. Served with stuffing and butternut squash casserole. Thank you for posting, my husband asked me to put this in the "make again" file! -
sooo very delicious!! My picky son loved it too! Followed it exactly and it looked as beautiful as it tasted. I am starting a new file/cookbook called "keepers" and this will be my first entry -
I'm always amazed with how some ingredients combined can be so flavorful. This is one of those recipes where you just wonder how it will taste. This has a nice sweet taste with a slight touch of bitterness. Excellent! I did use the pure maple syrup only because I had some available but I think you could use your normal pancake syrup that you have on hand. This is yummy. A must make. I did use the fresh sage. I also served the juices on the side to dip the meat in. Thanks for posting. Made for PAC Fall 2008
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RECIPE SUBMITTED BY
StaceyLyn78
Mc Kinney, Texas
I really just love to cook for my family and introduce my kids to new foods (even if they don't eat 80% of it). I LOVE comfort foods, delicious sauces, rich flavors, and decadent desserts.
