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Peppered Pork with Mushrooms and Sage

Prep Time: 5 minutes

Cook Time: 27 minutes

Makes 4 servings.

A sage and spice rub begins building the flavor of these spectacular pork chops. Balsamic vinegar and maple syrup add an intruiging flavor to the sauce.

Ingredients

   McCormick® Black Peppercorns ,Whole

  2 tsp McCormick® Sage, Rubbed

  3/4 tsp McCormick® Ginger, Ground

  4 bone-in center-cut pork chops (1-inch thick), trimmed

  1 Tbs vegetable oil

  2 cups thinly sliced mushrooms, such as shiitake, cremini (baby bellas) or oyster mushrooms

  1 cup reduced sodium chicken broth

  3 Tbs balsamic vinegar

  2 Tbs pure maple syrup

  1 tsp McCormick® Thyme Leaves

  1 tsp McCormick® Garlic Powder

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Directions

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