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Pork Chops with Maple-Pecan Sauce

4 Loin center chops; lean cut
2 ts Dijon-style mustard
2 tb Flour
1/2 ts Ground ginger
Vegetable oil spray
2 ts Vegetable oil
2 tb Maple syrup
1 tb Toasted pecans; chopped


Trim excess fat from chops. Place between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness with mallet or bottom of saucepan. Spread mustard on both sides of chops. Combine flour and ginger; stir well. Dredge pork chops with flour mixture. Coat a large nonstick skillet with vegetable spray. Add oil, and heat over medium ~high heat. Cook chops 3 minutes on each side or until nicely browned. Combine maple syrup amd pecans; spoon over pork chops. Cover and simmer 4 minutes or until chops are tender.




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