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Coat both sides of each pork chop with cracked peppercorns, pressing so pepper mixture adheres to meat
Cook pork chops in large nonstick skillet on medium-high heat 6 minutes per side or until desired doneness. (If pork browns too quickly, reduce heat slightly.) Remove pork to serving platter; cover and keep warm. Scrape any burnt peppercorns from skillet and discard
For the sauce, add cream, wine, mustard and sage to skillet. Bring to boil. Reduce heat to low; simmer 2 minutes or until reduced to about 1/2 cup. Serve over pork chops