Boneless Pork Chops Recipe

• 1 pound boneless pork chops, 1/4 inch thick
• butter for frying
• Pepper
• 1/4 c. chopped green onion
• 2 teaspoon Dijon mustard
• 1 c. canned chicken broth (College Inn brand is good)
• 2 tbsp. pure maple syrup or possibly more to taste (I use 4)
• 1 tbsp. red wine vinegar

1. Have butcher cut chops 1/4-inch thick or flatten between wax paper.
2. Pepper both sides.
3. Heat butter in skillet.
4. Saute/fry pork 4 min per side.
5. Remove from pan.
6. Saute/fry green onion in same pan 30 seconds.
7. Fold in mustard and chicken broth.
8. Cook 5 min.
9. Stir in maple syrup and vinegar and cook another 5 min.
10. Put chops back in skillet and heat through about 2 min.
11. Serve chops with sauce poured over.

pork chops, butter, pepper, green onion, mustard, chicken broth, maple syrup, red wine vinegar

Taken from cookeatshare.com/recipes/boneless-pork-chops-22704 (may not work)