Pork Chops with Sage Cider Pan Gravy

A creamy sauce flavoured with apple cider and sage makes for a quick and tasty weeknight dinner. If you'd like, serve these lightly seasoned chops with couscous, rice or noodles.

4 center-cut pork loin chops, bone-in (6 oz each)
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
3 Tbsp. dried sage leaves
¼ cup all-purpose flour, unbleached
2 Tbsp. butter
2 Tbsp. Canola oil
½ cup chicken broth
½ cup apple cider or juice
¼ cup heavy whipping cream
fresh parsley, minced

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

Makes 4 servings.

Nutritional Information:
1 pork chop with 2 Tbsp. gravy: 449 calories, 32g fat (13g saturated fat), 119mg cholesterol, 478mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 29g protein.