Cider-Braised Pork Chops

1. 1

   Season chops with salt and pepper. Heat oil in a large, heavy frying pan over medium-high heat. Lay chops in pan and cook until browned, turning once, 2 to 4 minutes per side. Transfer to a plate and cover loosely with foil.

2. 2

   Add sage leaves and fry until crisp, about 30 seconds. Drain on paper towels.

3. 3

   Reduce heat to medium-low and add butter, chopped sage, shallots, and 4 thyme sprigs to the pan. Cook, stirring occasionally, until shallots are soft and lightly browned, 6 to 10 minutes.

4. 4

   Increase heat to medium-high and add cider. Cook, stirring and scraping to release browned bits, until cider is reduced by two-thirds, 3 to 4 minutes. Reduce heat to medium-low, stir in cream, and boil 2 minutes to thicken sauce.

5. 5

   Return pork chops and juices to pan in a single layer, spooning some shallots and liquid over chops. Cover and cook until chops are only barely pink in center (cut to test), 4 to 5 minutes more (they will continue to cook off the heat). Remove bare thyme sprigs (most of the leaves will have fallen into the sauce).

6. 6

   Season with salt and pepper to taste and top with fried sage and remaining thyme sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.