pork cutlets with maple, mustard, and sage

Bon Appetit, April 1994

4 boneless pork chops
1 tsp. dried sage

1 tbs. butter
1/2 cup chicken broth
1 tbs. maple syrup
1 tbs. coarse mustard

Pound pork to 1/3" thick.
Season with half of the sage, salt, pepper.
Fry in butter over medium high heat until brown
on both sides, ~1.5 minutes/side. Remove pork.
Add broth, syrup, mustard, and rest of sage. Boil until
thick, about 3 minutes. Pour over pork and serve.