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• Cut chops so they are about equal sizes
• Pat dry with paper towels and sprinkle with salt & pepper on all sides
• Heat fat in a large skillet over medium-high heat
• Sear chops on all sides until deep brown
• Add wine and cover, reduce heat to low
• Cook for 5-8 minutes and check for doneness
• When cooked as desired, remove chops to a plate and cover loosely with foil
• Whisk mustard and sage into wine and drippings
• Increase heat to medium-high and reduce until slightly thickened - 4-5 minutes
• Serve chops with sauce on the side
  
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