Pork Chops and Maple Pecan Sauce

Pork Chops and Maple Pecan Sauce

4 4-ounce lean boneless center-cut loin pork chops

2 teaspoons Dijon mustard

2 tablespoons all-purpose flour

1/2 teaspoon ground ginger

vegetable cooking spray

2 teaspoons vegetable oil

2 tablespoons maple sugar

1 tablespoon toasted pecans – chopped

Trim fat from chops. Place chops between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Spread mustard on both sides of chops. Combine flour and ginger; stir well. Dredge pork chops in flour mixture.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add chops, and cook 3 minutes on each side or until chops are browned.

Combine maple syrup and pecans; add to pork chops, stirring to coat. Cover and simmer 4 minutes or until chops are tender, turning once. Transfer chops to a large serving platter.

Yield: 4 servings.

About 7.5 WW points per serving.

Cooking Light