Pork Cutlets With Maple, Mustard And Sage Sauce

• 8 boneless pork loin chops, pounded to 1/3 inch thickness
• 2 tablespoons minced fresh sage
• salt
• pepper
• 2 tablespoons butter
• 1 cup chicken broth
• 2 tablespoons pure maple syrup
• 2 tablespoons coarse grain mustard

1. Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon of dried sage, salt and pepper.
2. Melt butter in large skillet over high heat.
3. Add pork and cook until browned on both sides and cooked through, about 1-1/2 minutes per side.
4. Transfer pork to plate.
5. Add broth, maple syrup, mustard and remaining sage to drippings in skillet.
6. Boil until syrupy, scraping up browned bits, about 5 minutes.
7. Reduce heat to low; return pork and any accumulated juices to skillet and cook just until heated through, about 1 minute.
8. Serve pork with sauce.

pork loin chops, fresh sage, salt, pepper, butter, chicken broth, maple syrup, coarse grain mustard

Taken from www.food.com/recipe/pork-cutlets-with-maple-mustard-and-sage-sauce-307866 (may not work)