Here is the recipe used for last nights dinner. It is adapted from a recipe found at All You Magazine. I really loved this, and my husband liked it, too. It definitely is a sweeter dish, so be aware of that. I served mine with broccoli and carrots, but a sweet potato (baked or mashed) would make this the perfect fall meal!
- 4 center-cut bone-in pork chops. I have no idea how thick they were. They looked pretty thin. I just buy whatever is on sale at the time.
- Sea salt and fresh ground pepper
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/4 teaspoon ground sage, a little more or a little less depending on your taste. I used a little less last night, and thought it could have used more.
- 1 1/2 cups apple cider
- 1. Season pork chops with salt and pepper. In a nonstick skillet over medium-high heat, warm olive oil. Add onions and cook, stirring, until softened and golden, about 5 minutes. Push onions to edges of skillet and add chops. Cook, turning once, until browned, about 6 minutes total.
- 2. Sprinkle sage over chops and pour cider into pan. Bring to a boil, cover, reduce heat to medium-low and simmer until chops are cooked through, 8 to 10 minutes. Remove chops from pan, raise heat to high, and boil sauce until reduced and thickened, 2 to 3 minutes. Pour sauce and onions over chops and serve.