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A sage and spice rub begins building the flavor of these spectacular pork chops. Balsamic vinegar and maple syrup add an intriguing flavor to the sauce.
McCormick® Black Peppercorns ,Whole
2 teaspoons McCormick® Sage, Rubbed
3/4 teaspoon McCormick® Ginger, Ground
4 bone-in center-cut pork chops (1-inch thick), trimmed
1 tablespoon vegetable oil
2 cups thinly sliced mushrooms, such as shiitake, cremini (baby bellas) or oyster mushrooms
1 cup reduced sodium chicken broth
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1 teaspoon McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic Powder
Place peppercorns in pepper mill. Twist pepper mill 8 to 10 times over a small dish. Add sage and ginger. 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. Add mushrooms to skillet; cook and stir 5 minutes.
Stir in broth, vinegar, maple syrup, thyme and garlic powder, scraping browned bits from bottom of skillet. Reduce heat to medium; simmer 5 to 10 minutes or until sauce begins to thicken. Spoon over chops to serve.
(Amount per serving)
sauce didn't thicken but in the final step a lot of liquid and no thickener. Not much taste and at times the maple syrup was too sweat.
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Very good. Sauce didn't thicken but was still very tasty.