Sage Pork Chops With Cider Pan Gravy

• 4 bone-in center-cut pork loin chops (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons dried sage leaves
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 2 tablespoons canola oil
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup apple cider or juice
• 1/4 cup heavy whipping cream
• Minced fresh parsley

1. Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly.
2. In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan.
3. Add broth and cider to skillet; bring to a boil, stirring to loosen browned bits from pan. Add cream; cook and stir until thickened. Reduce heat to medium. Add chops; cook, covered, until a thermometer inserted in pork reads 145u0b0, 5-7 minutes. Let stand 5 minutes; sprinkle with parsley.

center, salt, pepper, sage, allpurpose, butter, canola oil, chicken broth, apple cider, heavy whipping cream, fresh parsley

Taken from www.tasteofhome.com/recipes/sage-pork-chops-with-cider-pan-gravy/ (may not work)