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.
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours