Sage Pork Chops With Cider Pan Gravy Recipe

Ingredients

4 bone-in center-cut pork loin chops (6 ounces each)1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons dried sage leaves1/4 cup all-purpose flour2 tablespoons butter2 tablespoons canola oil1/2 cup reduced-sodium chicken broth1/2 cup apple cider or juice1/4 cup heavy whipping creamMinced fresh parsley

Preparation

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.