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.