Ingredients
2 bone-in pork loin chops (6 ounces each and 1/2 inch thick)1/4 teaspoon salt1/4 teaspoon pepper4 teaspoons butter1 small onion, thinly sliced and seperated into rings1/2 cup apple cider or juice1/4 teaspoon dried rosemary, crushed1-1/2 teaspoons cornstarch1-1/2 teaspoons cold water1/4 teaspoon browning sauce, optional
Preparation
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.
