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I have had this recipe in my family for over 40 years. I have been cooking since I was 10 years of age and have amassed and collected close to 5000 recipes I would like to share.
Makes 4 Servings
Sprinkle both sides of chops with salt and pepper.
In a large nonstick skillet, cook meat in oil for about 4-5 minutes on each side or until browned and drain on paper towels. Remove meat but keep warm.
In same skillet, cook onion and celery for about 4 minutes or until tender. Stir in the apple cider, vinegar and sage. Return meat to skillet. Bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes or until meat is tender.
Serve with a potato and vegetable side.
Patience and time are the most valuable tools a cook can have and the end result will always be pleasing.
This recipe was provided by Ed Kelly from Milwaukie.