I cooked the pork as directed, but for the sauce, I deglazed the pan after searing the pork with about 1/2 cup of homemade honeysuckle wine, then added 1/2 or so of the vinegar and maple syrup and let it get happy together for 10 min or so, then added an apple I peeled, cored, and diced and let all that reduce for another 10 min or so in place of using the cornstarch and water to thicken. The apples ended up absorbing a lot of the acid in the sauce, so we were left with a delicious maple glaze for the chops with tangy pieces of apple...it was absolutely delicious, even my 5 year old ate his entire pork chop!
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I cooked the pork as directed, but for the sauce, I deglazed the pan after searing the pork...