1 lb. boneless pork chops, 1/4 inch thick
butter for frying
Pepper
1/4 c. minced green onion
2 tsp. Dijon mustard
1 c. canned chicken broth (College Inn brand is good)
2 tbsp. pure maple syrup or more to taste (I use 4)
1 tbsp. red wine vinegar

Have butcher cut chops 1/4-inch thick or flatten between wax paper. Pepper both sides. Melt butter in skillet. Saute pork 4 minutes per side. Remove from pan. Saute green onion in same pan 30 seconds. Mix in mustard and chicken broth. Cook 5 minutes. Stir in maple syrup and vinegar and cook another 5 minutes. Put chops back in skillet and heat through about 2 minutes. Serve chops with sauce poured over.