Pork Chops with Maple-Mustard Sauce

 I was surprised how quick these cooked and how yummy these were. The maple syrup smelled so good and I was worried it would be too sweet, but it wasn't.

INGREDIENTS
1 1/2 teaspoons plus 1 tablespoon Dijon mustard, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 boneless pork loin chops, (8 ounces), trimmed of fat
1 teaspoon canola oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon rubbed dried sage


PREPARATION
Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.
Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 tablespoon mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage. Serve the pork topped with the sauce.

NUTRITION
Per serving: 254 calories; 9 g fat ( 3 g sat , 5 g mono ); 65 mg cholesterol; 16 g carbohydrates; 24 g protein; 0 g fiber; 472 mg sodium; 382 mg potassium.