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Title: Sage Pork Chops w/Cider Pan Gravy
Categories: Pork, Fruits, Dairy, Herbs
Yield: 4 servings

4 Bone-in center-cut pork loin
- chops; 6 oz ea
1/2 ts Salt
1/4 ts Pepper
3 tb Dried sage leaves
1/4 c A-P flour
2 tb Butter
2 tb Canola oil
1/2 c Chicken broth
1/2 c Apple cider or juice
1/4 c Heavy whipping cream
Minced fresh parsley

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, 5-7 minutes. Let stand 5
minutes; sprinkle with parsley.

Erica Wilson, Beverly, Massachusetts

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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... Stock is everything in cooking, at least in French cooking. -Escoffier
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