• In a large liquid measuring cup or mixing bowl whisk together ½ cup of apple cider, ½ cup of chicken broth, 2 teaspoons of dijon mustard, ½ teaspoon of cinnamon, and 1 teaspoon of cornstarch. Set aside.
• Heat a large skillet over medium-high heat then add 1 tablespoon of olive oil. Season both sides of the 4 pork chops liberally with a big pinch of salt and pepper.
• Add 4 pork chops and sear until browned, about 3 minutes then flip and continue cooking for another 3 minutes or until the center registers 145°F.
• Transfer pork chops to a plate and cover with foil to keep warm. In the same skillet, melt 2 tablespoons of butter over medium-high heat.
• Add 1 thinly sliced red onion, 2 medium sweet crisp apples, and 3 teaspoons of finely chopped sage and saute until tender, about 3 minutes. Whisk cider mixture before pouring into skillet and season to taste with a big pinch of salt and pepper.
• Let simmer until reduced by half, stirring occasionally, about 2 minutes. Return pork chops to pan and spoon mixture over chops. Serve warm.

SERVING SUGGESTIONS

• To complete the meal serve with my smashed potatoes or roasted sweet potatoes or butternut squash.

SWAP SUGGESTIONS

• Protein: Swap pork chops for chicken breasts or thighs. You can also use bone-in pork chops for a more robust flavor, just increase the cook time accordingly.
• Vegetarian: Remove the pork from the recipe and serve the apple onion mixture over whole roasted sweet potatoes.