This can be easily doubled.
1 T. butter
4 (4 oz) boneless pork loin chops, trimmed
1/2 t. salt
1/4 t. pepper
1/2 c. chicken broth
1/4 c. maple syrup
2 T. Dijon mustard
1 t. fresh sage
1 t. fresh thyme
2 t. heavy cream (half & half works too)
1. 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.
2. 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.
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