balsamic pork chops

2 pork chops
8 oz. mushrooms sliced
3 cloves garlic minced

2 t dried sage

salt/pepper

1/8 C butter (1/4 stick)

2 T balsamic vinegar

1/4 C brown sugar,

3/4 C chicken stock (or bouillon)

Heat butter in a large saute pan or skillet.

Season the meat with salt and pepper and put it in the butter over medium-high heat.  

Sprinkle in the garlic and sage.

Cook for a few minutes and once they’re no longer sticking to the pan, turn them over and brown the other side.  Remove them to a platter and keep them warm for now.

Add the mushrooms, sugar, vinegar and chicken broth.  Be sure to scrape up all the browned goodness as you stir it in.

Let it simmer for a few minutes, until it’s reduced by about half.

Toss the pork back in for a few minutes, turning it once or twice, and cook until it’s done.