These spectacular pork chops begin with a sage and spice rub. Balsamic vinegar and chicken stock seasoned with thyme deglaze the pan and heighten the flavor of the sauce.
Mix sage, ginger and pepper. Rub evenly on both sides of pork chops
Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 5 to 6 minutes per side or until desired doneness. Remove chops from skillet; cover with foil to keep warm
Stir stock, vinegar, garlic powder and thyme into skillet, scraping to release browned bits from bottom of skillet. Stir in mushrooms. Reduce heat to medium; simmer 5 to 10 minutes or until sauce is reduced by half. Serve mushrooms and sauce over pork chops