Place pork chops between two pieces of plastic wrap or wax paper and pound until they are 1/2-inch thick. Sprinkle both sides of pork with the sage, sea salt and freshly ground black pepper. Heat a large skillet over medium heat. When hot, add the olive oil, swirling to coat the pan. Place the pork chops in the pan and cook for about 5 minutes on each side until browned and just slightly rosy in the center. Remove pork chops from skillet and keep warm. To the juices in the pan, add the balsamic vinegar, chicken stock, lychees and cinnamon. Cook about 5 minutes until liquid is reduced and thickened, stirring occasionally to scrape up the browned bits. Return the warm pork chops to the pan gravy and turn them over to coat them well. Serve the pork chops with the warm lychee sauce. You can serve them with steamed rice or mashed potato. Makes 6 servings.
