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Pork Chops with Dijon Maple Sauce Recipe
Quick, easy, cheap and packed with flavor. These pork chops are perfect for weeknight meals!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Entrees
Cuisine:
American
Keyword:
One Pot, Pork Recipes
Servings:
4
Servings
Calories:
224
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
The Chops:
4
thin-cut bone-in pork chops
5 ounces each
½
teaspoon
dried oregano
¼
teaspoon
salt
¼
teaspoon
ground pepper
1
teaspoon
olive oil
The Sauce:
⅓
cup
chicken broth
2
tablespoons
vermouth
2
tablespoons
Dijon mustard
1
tablespoon
pure maple syrup
½
teaspoon
crushed
dried rosemary
¼
teaspoon
ground pepper
½
teaspoon
olive oil
2
garlic cloves
minced
2
tablespoons
minced flat-leaf parsley
Instructions
The Chops:
Season both sides of the pork chops with the oregano, salt and pepper.
Heat the olive oil in a large nonstick skillet set over medium-high heat.
Cook until the pork chops are just cooked through, 2 to 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep warm.
The Sauce:
In a medium-sized bowl, whisk together the chicken broth, vermouth, Dijon mustard, maple syrup and pepper.
Heat the olive oil in the same nonstick skillet, set over medium heat.
Add the garlic and cook, stirring, for 30 seconds.
Whisk in the chicken broth mixture. Bring to a boil, then simmer until the sauce is slightly thickened, about 3 minutes.
Spoon the sauce over the pork chops and garnish with parsley. Serve.
Notes
Weight Watchers Points: 6 (Points+), 6 (Old Points)
Nutrition
Serving:
1
Chop
|
Calories:
224
kcal
|
Carbohydrates:
5
g
|
Protein:
23
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
73
mg
|
Sodium:
367
mg
|
Potassium:
413
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
245
IU
|
Vitamin C:
4.5
mg
|
Calcium:
39
mg
|
Iron:
1
mg