Pork Chops with Sage and Balsamic

(Got some pork chops from the market today.  I'm on a very limited budget for the near future, so I was on the hunt for some good recipes that will allow me to remain true to my culinary standards and use the things I have on hand, which thankfully include fresh herbs and lots of veggies.)

• 2 not-too-thick pork chops
• 1 tablespoon neutral oil, such as canola
• 1/4 teaspoon sugar
• 6-8 sage leaves, roughly chopped
• Balsamic vinegar to taste
• Salt and pepper

1.  Preheat a pan with the oil.  Sprinkle the sugar on the pork, and start to pan fry over medium heat. Cook 2 to 3 minutes.

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   2. Flip the chops and cover, cooking on the other side for an additional 2 to 3 minutes until the pork is cooked through, or until it reaches 160.  (Please note: the USDA does recommend cooking it until 170, but I've found the carryover heat combined with the fact that today's pigs are, relatively speaking, much healthier than the oinkers in the past, makes it ok to cook to 160, but I leave the final temp up to you).
2. 3. Uncover, remove the chops, and add the sage leaves. Increase the heat to high and scrape up any pan drippings as the sage gets slightly crisp.
3. 4. Drizzle the pork chops with the pan sauce and balsamic vinegar, to taste. Crack fresh black pepper and serve immediately.