- 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.
|Prep Time: 10 minutes|
Cook Time: 20 minutes
Container: large heavy skillet
|-||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|