Pork Chops In Cider
- 2 Tbsp. margarine
- 4 pork chops (1/2 inch thick)
- 2 medium red apples, quartered
- 1 medium onion, sliced
- 1/2 c. apple cider or juice
- 1/2 tsp. chicken instant bouillon
- 1/4 tsp. rubbed sage
- 1/2 c. half and half
- In a 12-inch skillet over medium-high heat, cook pork chops in margarine until browned on both sides.
- Remove to plate.
- In drippings remaining in skillet, over medium heat, cook apples and onion until tender, stirring occasionally.
- Remove to a bowl. Return pork chops to skillet.
- Add apple cider, bouillon, sage and 1/2 teaspoon salt.
- Over high heat, heat to boiling.
- Reduce heat to low, cover and simmer for 15 minutes.
- Return apples and onion to skillet.
- Cover and cook 5 minutes longer or until pork chops are tender.
- With a slotted pancake turner, remove pork chops and apple quarters to a large platter.
margarine, pork chops, red apples, onion, apple cider, chicken instant bouillon, sage
Taken from www.cookbooks.com/Recipe-Details.aspx?id=516718 (may not work)