The sweet/sour flavor of Bordeaux mustard, made with grape juice, is perfect for this recipe. Other mustards that would be equally pleasing with the supreme flavor of this sage cream would be Dijon-style, hot and spicy German, hot English, earthy whole grain or sweet mustard. 2 tablespoons peppercorns 4 (6-ounce) boneless pork chops

1 tablespoon olive oil

1/4 cup apple juice

2 tablespoons apple jelly

1 cup evaporated skim (non-fat)milk

2 tablespoons Bordeaux mustard

1/2 teaspoon rubbed sage pinch red pepper flakes

Crack the peppercorns* and coat both sides of each pork chop with them evenly. Heat oil in a large skillet over medium heat until oil is shimmering. Place the chops in skillet and cook for about 4-5 minutes per side, or until cooked throughout. Transfer pork to a plate, cover and keep warm while completing rest of recipe.

Without cleaning skillet, add juice and jelly and bring to a boil over medium high heat, scrapping the bottom of skillet to lift up the fonds. Reduce heat to medium and add milk, mustard, sage and red pepper flakes; stirring well. When just about ready to boil, immediately remove from heat and pour over cooked pork chops before serving.

* To crack peppercorns, simply place peppercorns in a plastic baggie and fold the top over. Grab the rolling pin and by pressing down and rolling, you can hear the crunch of the peppercorns. Keep rolling until peppercorns are the desired size.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is marrie d with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef. blogspot.com.

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