Modified from Better Homes and Gardens

4 pork chops (it uses smoked, I used plain)

1 tbsp cooking oil

1/4 cup water or apple juice (I used apple juice)

1/4 cup maple syrup

1 tsp cornstarch

1/4 tsp dried sage, crushed

1/8 tsp coarsely ground pepper

1/4 cup broken pecans, toasted (I didn't use these)

Trim fat from meat. In a large skillet cook chops in hot oil for 8-10 minutes or until hot, turning once.  Transfer to a platter and keep warm.

Meanwhile make the glaze.  In a small saucepan combine water or juice, syrup, cornstarch, sage and pepper.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 2 minutes more.  Stir in pecans.  Spoon atop chops.