Schweinekoteletts mit Apfelwein und Salbei

Zutaten

• 4 boneless pork chops (about 1-inch thick)
• 1 cup apple cider
• 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon unsalted butter
• Salt and black pepper to taste

Zubereitung

1. 1

   Season the pork chops on both sides with salt and black pepper.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3-4 minutes per side until golden brown. Remove pork chops and set aside.

3. 3

   In the same skillet, add onion and cook for 3 minutes until softened. Add garlic and sage, stirring for 1 minute until fragrant.

4. 4

   Pour in apple cider and stir in Dijon mustard, scraping up brown bits from the pan. Bring to a simmer.

5. 5

   Return pork chops to the skillet. Cover and simmer on low heat for 10-12 minutes, or until the chops are cooked through and sauce is slightly reduced.

6. 6

   Stir in butter to finish the sauce. Serve pork chops with the apple cider sage sauce spooned over the top.