Here’s a way to add flavor to boneless pork chops. I find they can easily become dry when served without a sauce. This maple glaze solves that problem and adds a sweet and tangy sauce to the dish. You can make this quick dinner in one skillet. To speed the cooking time, the potatoes and broccoli are first cooked in the microwave.

Helpful Hints:

— You can use yellow Yukon Gold potatoes instead of red potatoes.

Countdown:

— Mix maple syrup, vinegar and mustard together.

— Microwave vegetables.

— Make pork and vegetables in skillet.

Shopping List:

To buy: 1 small bottle maple syrup, 1 jar Dijon mustard, 1 small bottle of apple cider vinegar, 1/2 pound red potatoes, 1/4 pound broccoli florets, 2 6-ounce boneless pork chops

Staples: olive oil, salt and black peppercorns.

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SKILLET MAPLE-GLAZED PORK CHOPS WITH POTATOES AND BROCCOLI

1/4 cup maple syrup

1 tablespoon apple cider vinegar

2 teaspoons Dijon mustard

1/2 pound red potatoes

1/4 pound broccoli florets, cut in half if large (about 1 1/2 cups)

1 tablespoon olive oil

2 6-ounce boneless pork chops

Salt and freshly ground black pepper

Mix the maple syrup, apple cider vinegar and mustard together in a small bowl and set aside. Wash potatoes do not peel and cut into 1/2- to 1-inch pieces. Place in a microwave-safe bowl and add the broccoli florets. Microwave on high 4 to 5 minutes or until the potatoes are tender. Heat oil in a large nonstick skillet over medium-high heat. Add the pork chops, potatoes and broccoli. Saute 4 minutes, stirring vegetables as they cook. Turn the pork over and continue to stir the potatoes and broccoli. Saute 3 to 4 minutes. A meat thermometer should read 145 degrees Fahrenheit. Sprinkle with salt and pepper to taste. Divide the pork and vegetables between two dinner plates. Add the maple syrup sauce to the skillet and stir to warm through, about 1 minute. Spoon the sauce over the pork.

Yield: 2 servings.

Per serving: 478 calories (38% from fat), 12.4 g fat (2.4 g saturated, 5.0 g monounsaturated), 96 mg cholesterol, 45.1 g protein, 49.7 g carbohydrates, 3.1 g fiber, 226 mg sodium.

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Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”