2 teaspoons Sage, Rubbed
3/4 teaspoon Ginger, Ground
1/2 teaspoon Black Pepper, Coarse Grind
6 bone-in center-cut pork chops, 3/4-inch thick, trimmed
1 tablespoon vegetable oil
1 cup Chicken Stock
1/4 cup balsamic vinegar
1 teaspoon California Garlic Powder
1 teaspoon Thyme Leaves
1 cup sliced mushrooms, such as shiitake, cremini (baby bellas) or oyster mushrooms
Mix sage, ginger and pepper. 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.
Stir stock, vinegar, garlic powder and thyme into skillet, scraping to release browned bits from bottom of skillet. Stir in mushrooms. Reduce heat to medium; simmer 5 to 10 minutes or until sauce is reduced by half. Serve mushrooms and sauce over pork chops.