Braised Autumn Pork Chops

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.

Ingredients

4 boneless center-cut pork chops ( 1 1/2 inches thick)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 1/2 cups thinly sliced onion
2 celery ribs, thinly sliced
1 cup apple cider or unsweetened apple juice
4 teaspoons cider vinegar
2 tablespoons minced fresh sage or 2 teaspoons rubbed dried sage

Yield

Makes 4 Servings

Instructions

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.

Hints

Patience and time are the most valuable tools a cook can have and the end result will always be pleasing.

Credit

This recipe was provided by Ed K from Milwaukie