• 4 (6 oz) bone-in center cut pork chops
• ½ tsp salt
• ¼ tsp freshly ground pepper
• Cooking spray
• 1 Tbsp butter
• 2 Tbsp finely chopped shallots
• ¼ cup fat-free, less sodium chicken broth
• 2 Tbsp dijon mustard
• 2 Tbsp maple syrup
• 2 Tbsp freshly chopped fresh flat-leaf parsley

Sprinkle both sides of pork with ¼ tsp salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush center. Remove from pan and keep warm. Return pan to medium-high heat, add butter to pan to coat. Add shallots and sauté until tender. Add broth and bring to a boil and cook for a minute. Stir in mustard, syrup, and remaining ¼ tsp salt; cook 1 minute or until slightly thick. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce. Garnish with parsley.