1 cup (250 mL) CAMPBELL’S Stock First ® Beef stock
2 tbsp (30 mL) Dijon-style mustard
2 tbsp (30 mL) pure maple syrup
1 tbsp (15 mL) crushed garlic
1 tsp (5 mL) dried sage
1 tsp (5 mL) black pepper
1 lb (454 g) pork chop,
YIELD 4 servings
In a mixing bowl combine the stock,Dijon mustard,maple syrup,garlic,sage and pepper until well combine and then add the pork cutlets and mix well to coat. Cover and let marinate for 30 minutes up to overnight.
Heat olive oil in a skillet over medium-high heat. Remove the pork cutlets from marinade,reserving the remaining marinade liquid and cook on each side for 4 minutes until browned.
Add the reserved marinade to the skillet and simmer until liquid is reduced by half and cutlets are caramelized.