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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 2 |
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Directions: Place pork between sheets of plastic wrap and pound to a thickness of 1/3-inch. Sprinkle with half the sage, salt and generous amount of
pepper.
Melt butter in a heavy medium skillet over medium-high heat. Add pork and cook until brown on both sides and cooked through, about 1 minutes p
er side. Transfer pork to plate, leaving drippings in skillet. Add broth, maple syrup, mustard and remaining sage to skillet. Boil until syrupy, scrapping up browned bits, about 3 minutes. Reduce heat to low. Return pork and any accumulated juices to skillet and cook until just heated through, about 1 minute. Serve pork with sauce.
Suggestion: Good with steamed asparagus and Tomato and Green Onion Rice.
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Tomato and Green Onion Rice
2/3 Tablespoon(s) olive oil
1/2 Cup(s) uncooked long grain rice
1 Cup(s) chicken broth
1 (s) large italian plum tomato (about cup),seeded & chopped
2 Cup(s) green onions,chopped |
Directions:
Heat olive oil in a heavy small saucepan over medium-high heat. Add rice and stir until rice is coated with oil and slightly translucent,
about 2 minutes. Add chicken broth and bring to simmer. Reduce heat to low, cover saucepan and cook until broth is absorbed and rice is tender, about 20 minutes. Stir in tomato and green onions. Season with salt and pepper and serve.
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