Kale with Sautéed Apple and Onion makes the perfect
side dish for these chops
Active time: 15 min Start to finish: 25 min
Makes 2 servings.
- 2(1-inch-thick) pork rib chops (1 lb total)
- 1tablespoon olive oil
- 1cup apple cider
- 1 1/2tablespoons packed
light brown sugar
- 2tablespoons cider vinegar
- 1/2teaspoon mustard seeds
DIRECTIONS Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total.
Stir together cider and brown sugarand add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about3 minutes. Transfer chops to a plate.
Add vinegar and mustard seeds to sauce and boil, stirring to scrape upany brown bits, until reduced to about1/3 cup, about 5 minutes. Return chops with any juices on plate to skilletand simmer until meat is just cooked through and sauce is slightlythickened, about 2 minutes.