Pork Cutlets with Maple, Mustard and Sage Sauce

Source: Bon Appetit, April 1994

Note: Recipe can be doubled
4 boneless pork loin chops (cutlets)
3 teaspoons minced fresh sage or 1 teaspoon dried
1 tablespoon butter
1/2 cup low-salt chicken broth
1 tablespoon pure maple syrup
1 tablespoon coarse-grained mustard

Place pork between sheets of plastic and pound to thickness of 1/3 inch. Sprinkle with 1.5 teaspoons sage, salt and generous amount of pepper.

Melt butter in heavy medium skillet over medium-high heat. Add pork and cook until brown on both sides and cooked through, about 1.5 minutes per side. Transfer pork to plate, leaving drippings in skillet. Add broth, maple syrup, mustard and remaining 1.5 teaspoons sage to skillet. Boil until syrupy, scraping up browned bits, about 3 minutes. Reduce heat to low. Return pork and any accumulated juices to skillet and cook until just heated through, about 1 minute. Serve pork with sauce.