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.
5m
PREP TIME
27m
COOK TIME
242
CALORIES
11
INGREDIENTS
Ingredients 4 Servings
- McCormick® Whole Black Pepper
- 2 teaspoons McCormick® Rubbed Sage
- 3/4 teaspoon McCormick® Ground Ginger
- 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® Whole Thyme Leaves
- 1 teaspoon McCormick® Garlic Powder
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
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