 | | Directions |
- Heat oil in heavy 12" skillet.
- Lightly salt chops. Grind a generous amount of black pepper over each chop. Press pepper into chop.
- When oil is very hot but not smoking, add chops and brown well on each side, about 2 minutes per side. Remove chops from pan. Add cider, sage and onion. Boil to reduce liquid by about half - about 5 minutes.
- Return chops to pan, reduce heat to maintain a simmer, and cover.
- Cook until chops are desired doneness - make a small cut to check. Center should be very pale pink. (If overcooked, chops will be tough and flavorless.)
- Remove finished chops to a warmed platter. If cider sauce is too thin, quickly boil down to consistency of syrup. Spoon over chops and serve immediately.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Container: large heavy skillet
Servings: 4
|  | | Ingredients | | - | | 4 6 oz. pork chops, about 1 |
| - | | 1 onion, finely chopped |
| - | | 2 cups apple cider |
| - | | 2 teaspoons dried sage, crumbled |
| - | | 1 tablespoon cooking oil |
| - | | salt and freshly ground pepper |
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