Ingredients:
• 6 (6 ounce) boneless pork chops
• salt and ground black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/4 cup apple cider vinegar
• 2 cups apple cider
• 1 teaspoon Dijon mustard
• 1 teaspoon minced rosemary
• 1 pinch red pepper flakes
Directions:
1. Season pork chops with salt and black pepper.
2. Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. Remove pan from the heat; transfer pork chops to a plate.
3. Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
4. Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.
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