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Ingredients Jump to Instructions ↓

  1. 2 bone-in pork loin chops (6 ounces each and 1/2 inch thick)

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 4 teaspoons butter

  5. 1 small onion, thinly sliced and seperated into rings

  6. 1/2 cup apple cider or juice

  7. 1/4 teaspoon dried rosemary, crushed

  8. 1-1/2 teaspoons cornstarch

  9. 1-1/2 teaspoons cold water

  10. 1/4 teaspoon browning sauce, optional

Instructions Jump to Ingredients ↑

  1. Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in butter on both sides. Remove and keep warm. In the same skillet, saute onion for 5 minutes. Stir in cider and rosemary; top with pork chops. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Remove pork chops to a serving platter. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve with pork chops. Yield: 2 servings.

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