Pork Chops with Mustard Sage Sauce

The sauce is luscious! I used center cut, organically raised pork chops.
The Cooks Illustrated recipe suggests using "natural" rather than "enhanced" pork chops (supposedly, liquid injected into enhanced inhibits browning).

Nothing like fresh herbs from the garden! In this case, sage. It is a delightful herb and if you are unfamiliar, think of "that herb you smell in turkey stuffing". Chop it up roughly.
The Cook's recipe is a bit interesting, if not a bit "futtzy". First, cut a couple of slits in the fat on the outer edge of your chops so they don't curl up (becoming concave thus not cooking evenly).
Then grease up with a little veggie oil, then have a kitchen helper (Alex) season with salt & pepper (easy on the salt!) and then sprinkle *one* side lightly with sugar. Place sugar side down in a not-preheated nonstick skillet.
If you are using slower-heating electric stove then advice is to preheat it.
Wash your hands.
Turn on the gas to medium (a high medium) and the timer to 6 minutes. You should begin to hear it sizzle by two minutes.
Once one side is browned and they're turned, lower the heat to low, cover, and continue cooking until a thermometer inserted reads 140 degrees.
This is where my kitchen instincts kick in. I was on the phone while doing this. Forgot to turn the heat down once flipped. My tongs could feel the meat tensing up so I knew it was time to turn it off. I think this is why there were no supposed "accumulated juices" in the pan? Anyhow, the chops were removed to a plate then tented in foil and the juices magically appeared at that point.
Next step: the sauce. The best part! Put a drop (1 tsp) veggie oil in your heated-on-medium pan and add a good drop of chopped garlic (I did cheat and bought a jar). Sizzle until aromatic (30 seconds-1 minute) then add 1/4 cup low sodium chicken broth (I only use Swanson). Allow to reduce for 3 minutes or until it looks like 2 TB.
Reduce heat to very low, add a blob (1Tb) Dijon mustard and a blob (yikes 3 Tb I used 1) of butter. Pour in those accumulated pork juices. Get saucy!
A silicone coated whisk could be advisable here but the tongs worked well enough. Be kind to your non-stick! I used a spatula to scoop it onto the chops.
Our little taste tester approves! He loves mixed veggies and ate all of them first.

Mashed potatoes stuck on my fingers! (And flung across the room.)