Côtelettes de porc avec os, glacées au cidre de pomme et à la sauge

Ingrédients

• 4 (1-inch) thick bone-in pork chops
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 2 tablespoons extra-virgin olive oil
• 2 cups apple cider
• 1/4 packed cup light brown sugar
• 6 sage leaves
• 1 tablespoon apple cider vinegar

Préparation

1. 1

   Let the pork chops sit at 30 minutes before cooking. Season the pork chops on both sides with salt and pepper. Heat a large (12-inch) cast iron pan over medium heat, add olive oil and heat through.

2. 2

   Sear the pork chops until golden brown on both sides, about 10 minutes total.

3. 3

   In a small bowl whisk together the apple cider and brown sugar. Add to the pan with the sage leaves and simmer, turning the pork chops once, until cooked through, about 3 minutes (the internal temperature should read 140ºF/ 60ºC).

4. 4

   Transfer the pork chops to a plate to rest and return the pot to the heat. Add the vinegar and simmer the glaze over medium-low heat until reduced to about 1/3 cup.

5. 5

   Serve the pork chops topped with the apple cider glaze.