Ingredients
1 lb. boneless pork loin chops, cut ½ in. thick (about 8 medallions)
Pepper
2 tbs. (1/2 stick) butter
¼ c. minced shallots or green onions
2 tsp. Dijon mustard
1 c. canned chicken broth
2 tbs. pure maple syrup
2 tbs. balsamic vinegar
Preparation
Using meat mallet or rolling pin, flatten pork between sheets of waxed paper to about ¼ in. thickness. Season both sides of pork with pepper. Melt butter in heavy large skillet over medium high heat. Add pork and sauté until brown and cooked through, about 4 min. per side. Transfer to plate. Add shallots to same skillet. Cook 30 seconds. Mix in mustard and chicken broth and simmer until reduced by ¼, about 5 minutes. Stir in maple syrup and vinegar. Simmer until liquids are reduced to sauce consistency, about 5 min. longer. Return pork and accumulated juices to skillet. Cook until just heated through, about 1 min. Arrange pork on platter. Spoon sauce over and serve.
