Sagebrush Pork
1 tablespoon oil
1 1/4 pounds lean boneless pork chops
1 teaspoon dry sage
1/2 tablespoon dijon mustard
1 cup apple cider
1 tablespoon dark brown sugar
seasoning to taste
Heat the oil in a large skillet. Saute the pork chops, quickly searing
each side. Reduce the heat. Sprinkle the chops with the sage and cook
until they are tender, turning them occasionally, about 10 minutes.
Remove the porkchops and keep them warm. Add the mustard, the cider and
the brown sugar to the skillet. Season to taste. Bring the mixture to a
boil and cook until it has reduced by half, about 5 minutes. Return the
pork chops to the skillet and coat them with the sauce.