 | | Directions | 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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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
|  | | Ingredients | | - | | 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 |
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| | Nutrition (per serving) | Calories: 242 Calories
Fat: 10 Grams
Protein: 27 Grams
Cholesterol: 69 Milligrams
Carbohydrates: 11 Grams
Sodium: 208 Milligrams
Fiber: 1 Grams
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