Sauces for Pork Chops

Here are several sauce mixtures with instructions at the bottom to help break up the monotony.

Apricot Glaze:

• 1-1/4 cups apricot preserves
• 1/4 cup reduced-sodium soy sauce or tamari
• 1 tbsp chopped pickled ginger
• (cook pork in sesame oil rather than olive oil)

Mustard-Sage Sauce:

• 1 cup chicken broth
• 1 tbsp Dijon mustard
• 2 tsp cornstarch
• 1 tbsp chopped fresh sage or 1 tsp dried
• 1/2 tsp garlic powder

Orange-Hoisin Glaze:

• 2/3 cup orange juice
• 2 tbsp brown sugar
• 2 tbsp hoisin sauce
• 2 tsp balsamic vinegar

Maple-Mustard Sauce:

• 1 cup reduced-sodium chicken broth
• 3 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tsp cornstarch
• 2 tbsp chopped fresh dill (to sprinkle over cooked pork when serving)

Beer-Braised Pork Chops:
1 12-oz bottle beer (treat like sauce in #2 below)

1. Heat 1 tbsp olive oil in large skillet over medium-high heat. Season 4 boneless pork chops on both sides with salt and pepper. Add chops to hot pan and cook until golden brown, about 2 minutes per side.

2. In small bowl, whisk sauce ingredients together. Add to the pork in skillet, bring to a simmer, and let simmer until pork is just cooked through (still slightly pink in center) and the sauce has thickened, about 5 minutes. Remove from heat and serve.