This quick skillet dish carries great autumn flavors. Sautéed pork cutlets are napped with a maple syrup-and-vinegar sauce. Serve with a Waldorf salad and mashed potatoes or hot rice.

Pork Medallions with Maple-Vinegar Sauce

2 boneless pork chops, 3/4-inch thick
Seasoned pepper (garlic pepper or other pepper blend), to taste
2 teaspoons butter
2 tablespoons finely chopped green onions
1/2 cup chicken broth
1 teaspoon Dijon-style mustard
1 tablespoon maple syrup
1 tablespoon balsamic vinegar

1. Using a meat mallet, flatten pork chops between sheets of waxed paper to a thickness of about 1/4 inch. Season both sides of chops with pepper.
2. In a large nonstick skillet heat butter over medium heat. Cook chops for 4 to 5 minutes, turning once, until nicely browned. Remove chops; keep warm.
3. Add green onions to skillet; cook and stir for 30 seconds. Stir in chicken broth and mustard. Cook, uncovered, for 5 minutes, stirring occasionally.
4. Stir in maple syrup and balsamic vinegar. Continue cooking, uncovered, until sauce thickens slightly.
5. Return chops to skillet; heat through. Spoon sauce over chops to serve.

Serves 2.

Recipe and photograph provided courtesy of Pork, Be Inspired®.