Makes 6 servings. Difficulty
6 pork loin chops 1 Tablespoon olive oil 1 Tablespoon unsalted butter 2 shallots, minced 4 Tablespoons cider vinegar 1/2 cup water 1/2 cup heavy cream 2 teaspoons fresh sage, chopped 1 Tablespoon fresh Italian parsley, chopped Salt and freshly ground black pepper
Pat the pork chops dry and season with salt and freshly ground black pepper. Heat olive oil and butter in a large skillet over medium high heat. Add the pork loin chops and cook, turning once, for about 5-6 minutes total. Transfer to a plate.
Pour off all but 2 teaspoons fat from the skillet and reduce the heat to medium. Add the shallots; sauté for 3 minutes or until softened. Add the vinegar and boil until the liquid is evaporated. Return the pork loin chops to the skillet along with any juices accumulated on the plate, then add the water, cream and sage; simmerr, covered, until the pork loin chops are cooked through, about 5 minutes. Transfer the chops to a clean plate and tent loosely with foil. Simmer the sauce, until the liquid is slightly thickened. Stir in the Italian parsley and adjust seasonings to taste with salt and freshly ground black pepper. Spoon sauce over the top of pork and serve.