Mustard-Apple Pork Chops In Cider Sauce

• 2 teaspoons minced garlic
• 3/4 teaspoon dried rosemary 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 4 (8-oz.) bone-in center-cut pork loin chops (1 inch thick) 1/4 teaspoon freshly ground pepper
• 2 tablespoons canola oil, divided
• 1/2 cup chopped shallots
• 1 large Granny Smith apple, cut into 1/2-inch wedges
• 1 cup apple cider
• 1 tablespoon whole-grain mustard

1. 1. On cutting board, chop together garlic, rosemary and sage. Add salt; chop until finely minced. Pat pork chops dry; rub scant 1/2 teaspoon garlic mixture into each side of pork chops. Sprinkle all sides with pepper.
2. 2. Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot. Add pork chops; cook 6 minutes or until golden brown, turning once. Reduce heat to low; cover and cook 2 to 4 minutes or until no longer pink in center. Place on platter; cover loosely with foil to keep warm.
3. 3. Add remaining 1 tablespoon oil to same skillet. Increase heat to medium; add shallots. Cook 2 minutes or until shallots just begin to soften, scraping up any browned bits from bottom of skillet. Add apples; cook 1 minute. Add cider and mustard; increase heat to high. Bring to a boil; boil 4 to 5 minutes or until sauce has almost reduced by half and thickened slightly, and apples have softened. Pour sauce and apples over pork chops. (If necessary, return pork chops to skillet; cook 1 minute, turning once, to rewarm.)

garlic, rosemary, salt, pork loin chops, canola oil, shallots, apple, apple cider, wholegrain mustard

Taken from www.epicurious.com/recipes/member/views/mustard-apple-pork-chops-in-cider-sauce-1204700 (may not work)