Pork Chops with Apple Cider, Walnuts, and Prunes

• 4 (8 oz. each) pork chops, each 3/4-inch thick
• 1/2 tsp. salt
• 1/2 tsp. ground rubbed sage
• 1/4 tsp. ground black pepper
• 1 tbsp. walnut oil
• olive oil
• 6 pitted prunes (2-3 ounces), chopped
• 1/2 cup apple cider
• 1/4 cup dry white wine
• apple cider
• 2 tbsp. chopped walnuts

1. Season the pork with the salt, sage, and pepper.
2. Heat the oil in a 12" skillet over medium-high heat.
3. Add the pork and cook until browned on the first side, for 4 to 5 minutes.
4. If desired, hold the chops on the edges and cook the edges until browned, for 1 to 2 minutes.
5. Turn and cook until the second side is browned, about 1 minute.
6. Reduce the heat to low and pour off any fat in the skillet.
7. Add the prunes, cider, and wine or cider.
8. Cook, turning once or twice, until the juices run clear and a meat thermometer inserted into the pork registers 155F, for 12 to 15 minutes.
9. Transfer to plates and spoon the prunes on top.
10. There should be about 2 tablespoons of juices left in the pan.
11. If more, cook over low to medium heat until reduced.
12. Spoon over the pork and sprinkle with the walnuts.

pork chops, salt, ground rubbed sage, ground black pepper, walnut oil, olive oil, prunes, apple cider, white wine, apple cider, walnuts

Taken from www.foodgeeks.com/recipes/19910 (may not work)