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

1. In a 12-inch skillet over medium-high heat, cook pork chops in margarine until browned on both sides.
2. Remove to plate.
3. In drippings remaining in skillet, over medium heat, cook apples and onion until tender, stirring occasionally.
4. Remove to a bowl. Return pork chops to skillet.
5. Add apple cider, bouillon, sage and 1/2 teaspoon salt.
6. Over high heat, heat to boiling.
7. Reduce heat to low, cover and simmer for 15 minutes.
8. Return apples and onion to skillet.
9. Cover and cook 5 minutes longer or until pork chops are tender.
10. 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)