4 (6 oz) bone-in center-cut pork chops
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
1 Tbsp butter
2 Tbsp finely chopped shallots
1/4 cup fat-free, less-sodium chicken broth
2 Tbsp Dijon mustard
2 Tbsp maple syrup
2 Tbsp chopped fresh flat-leaf parsley
1. Sprinkle both sides of pork with 1/4 tsp salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 min on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium high heat. Add butter to pan, swirling pan to coat. Add shallots; saute 3 min or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 tsp salt; cook 1 min or until slightly thick. Return pork to pan. Cook pork 1 min on each side or until thoroughly heated (be careful not to overcook). Serve pork with sauce and garnish with parsley.