• 2 Tablespoons all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 4 boneless center- cut loin pork chops (about 4 ounces each) – well trimmed
  • 2 teaspoons olive oil
  • 1/3 cup apple cider
  • 1/3 cup water
  • 2 Tablespoons balsamic vinegar or red wine vinegar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground sage


1. On a large plate, mix flour and pepper. Dredge pork chops in flour mixture, both sides, tapping off excess flour.
2. In a large skillet, heat oil over medium heat. Add pork chops and cook, turning once, until no longer pink, about 15 minutes. Transfer chops to a serving plate and cover with foil to keep warm.
3. Meanwhile, to prepare sauce, in a small bowl, combine apple cider, water, vinegar, cornstarch and sage; mix well.
4. Add cider mixture to skillet, stirring constantly over medium heat, until mixture thickens, about 2 minutes.
5. Spoon cider glaze over pork chops. Serve immediately.

Serves 4