PORK CHOPS WITH CIDER PAN GRAVY

PORK CHOPS WITH CIDER PAN GRAVY
This time of years there are apples and apple cider everywhere.  Cooking with apple cider is an excellent way to get the awesome flavor of the beverage without going overboard drinking it every day until the big jug you purchased is gone.  It only remains at its peak for a short time so it is worth using every drop as soon as possible. 

Olivia found this great Taste of Home recipe that combines two all time favorites--apple cider and pork chops.  The recipe is easy and flavorful.  The broth, butter, and whipping cream give the gravy a delightfully rich, full taste.  Add this recipe to your fall line up and you'll get rave reviews.
-Nanette

PORK CHOPS WITH CIDER PAN GRAVY

Ingredients

• 4 bone-in center-cut pork loin chops (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons dried sage leaves
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 2 tablespoons canola oil
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup apple cider or juice
• 1/4 cup heavy whipping cream
• Minced fresh parsley

Directions

Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly.

In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan.

Add broth and cider to skillet; bring to a boil, stirring to loosen browned bits from pan. Add cream; cook and stir until thickened. Reduce heat to medium. Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes; sprinkle with parsley. Yield: 4 servings.