Preparation:
1. Heat the oil in a large skillet. Saute the pork chops, quickly searing each side.
2. Reduce the heat. Sprinkle the chops with the sage and cook until they are tender, turning them occasionally, about 10 minutes. Remove the porkchops and keep them warm.
3. Add the mustard, the cider and the brown sugar to the skillet. Season to taste. Bring the mixture to a boil and cook until it has reduced by half, about 5 minutes.
4. Return the pork chops to the skillet and coat them with the sauce. |
