Pork Chops With Maple Mustard Sauce

• 4 boneless pork chops, about 1/2-inch thick
• 4 tablespoons rubbed sage (enough to rub both sides of the chops, you may not need to use all of it)
• salt and pepper, to taste
• 2 tablespoons butter
• 1/4 cup minced shallots or 1/4 cup green onion
• 2 teaspoons Dijon mustard
• 1 cup chicken broth
• 4 tablespoons maple syrup
• 3 tablespoons balsamic vinegar
• 2 tablespoons capers

1. Pound meat to 1/4 inch thick. Season both sides with rubbed sage and pepper.
2. Melt butter in heavy skillet, over medium high heat.
3. Add pork and saute until brown and cooked through, about 3 minutes per side. Transfer to plate.
4. Add shallots to same skillet, and cook about 30 seconds.
5. Mix in mustard and chicken broth, and simmer for about 5 minutes.
6. Stir in maple syrup and vinegar. Simmer until mixture is reduced to sauce consistency, about 5 minutes.
7. Add capers to sauce.
8. Return pork and juices to skillet. Cook until just heated through, about 1 minute.
9. Arrange pork on platter and spoon sauce over.
10. Serve with steamed rice.

pork chops, sage, salt, butter, shallots, mustard, chicken broth, maple syrup, balsamic vinegar, capers

Taken from www.food.com/recipe/pork-chops-with-maple-mustard-sauce-243387 (may not work)