Mustard-Apple Pork Chops In Cider Sauce

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   1. On cutting board, chop together garlic, rosemary and sage. Add salt; chop until finely minced. Pat pork chops dry; rub scant 1/2 teaspoon garlic mixture into each side of pork chops. Sprinkle all sides with pepper.

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   2. Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot. Add pork chops; cook 6 minutes or until golden brown, turning once. Reduce heat to low; cover and cook 2 to 4 minutes or until no longer pink in center. Place on platter; cover loosely with foil to keep warm.

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   3. Add remaining 1 tablespoon oil to same skillet. Increase heat to medium; add shallots. Cook 2 minutes or until shallots just begin to soften, scraping up any browned bits from bottom of skillet. Add apples; cook 1 minute. Add cider and mustard; increase heat to high. Bring to a boil; boil 4 to 5 minutes or until sauce has almost reduced by half and thickened slightly, and apples have softened. Pour sauce and apples over pork chops. (If necessary, return pork chops to skillet; cook 1 minute, turning once, to rewarm.)

* Per serving · 4 servings · Values may vary.

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