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Cider-Sage Pork Chops

By The Canadian Living Test Kitchen

Tested till perfect

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Cider-Sage Pork Chops

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 246
pro 22 g
total fat 16 g
sat. fat 4 g
carb 3 g
fibre 0
chol 65 mg
sodium 287 mg
potassium 375 mg
% RDI: -
calcium 3
iron 8
vit A 1
vit C 3
folate 3

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 4 bone-in pork loin centre chops
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 1 tsp crumbled dried sage
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup cider vinegar
  • 1/2 cup sodium-reduced chicken broth
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp Dijon mustard

Preparation

In large skillet, heat half of the oil over medium-high heat; brown chops. Transfer to plate. Drain fat from pan. Add remaining oil to pan; cook onion, garlic, sage, salt and pepper until softened, about 3 minutes. Stir in vinegar; boil until no liquid remains, about 30 seconds.

Add broth, 1/2 cup (125 mL) water and chops; bring to boil. Reduce heat, cover and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, 10 minutes. Transfer to plate. Boil sauce until reduced to 1/2 cup (125 mL), 5 to 7 minutes. Whisk in parsley and mustard. Spoon over chops.

 More pork chop recipes:

Source : Canadian Living Magazine: October 2009

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