Vermont Pork Chops

2 tablespoons maple syrup
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 (6-ounce) boneless, butterflied pork chops
Nonstick cooking spray
Salt
Freshly ground pepper

Combine maple syrup, brown sugar and mustard to make a sauce; set aside.

Remove fat from pork.

Heat a small nonstick skillet on medium-high heat. Coat with cooking spray. Brown 1 side of pork for 2 minutes. Turn pork; salt and pepper the cooked side to taste. Brown the second side 2 minutes. Lower heat to medium, cover with a lid, and cook 2 minutes or until the pork is cooked through. A meat thermometer should read 160 degrees.

Remove to a cutting board; cut into 2-inch slices. Add sauce to skillet.  Heat 1 minute, scrapping up brown bits. Serve pork with sauce spooned on top.

Yield: 2 servings

405 calories; 10g fat; (22% cff); 159 mg cholesterol; 50g protein; 27g
carbohydrate; no fiber; 483 sodium