4 boneless pork loin cutlets
3 tsp. fresh sage or 1 tsp. dried
salt and pepper to taste
1 tbsp. butter
1/2 c. canned chicken broth
1 tbsp. pure maple syrup
1 tbsp. coarse-grained mustard

Place pork cutlets between sheets of plastic wrap and pound to a 1/3-inch thickness. Sprinkle with half of sage, salt and pepper. Melt butter in a 10-inch skillet over medium-high heat. Add pork and cook until cooked through and brown on both sides, about 2 minutes per side. Remove pork to a plate, leaving drippings in skillet. Add broth, syrup, mustard and remaining sage to the skillet. Boil until syrupy, about 3 minutes. Reduce heat to low. Return pork to skillet, and cook until just heated through, about 2 minutes. Serve glazed with the sauce.

Recommendation: Pork Cutlets with Maple-Mustard Sauce are perfect for cool Fall evenings, or they would make a lovely break from the traditional entre of Thanksgiving. The savory flavor of the sauce, enhanced with the addition of fresh sage, is a perfect blend of bittersweet.

Enjoy them with your favorite style vegetables or pasta.