PAN-FRIED PORK CHOPS WITH CIDER SAUCE
From "Betty Crocker Cookbook," 11th edition.
• 4 boneless pork loin chops, 1/2 to 3/4 in. thick (4 oz. each), trimmed of fat
• 1/4 tsp. seasoned salt
• 1/4 tsp. dried thyme leaves
• 1/8 tsp. garlic powder
• 1/8 tsp. pepper
• 1 tbsp. vegetable oil
• 1/2 c. apple cider
• 1/4 c. brandy or apple cider
• 1 tbsp. butter
Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder and pepper.
In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook uncovered about 5 minutes until bottom sides of pork chops are brown.
Turn pork chops; reduce heat to medium-low. Cook uncovered 5 to 10 minutes longer or until pork is no longer pink in center. Remove from skillet to serving platter; cover with foil to keep warm while preparing sauce.
Add cider and brandy to skillet. Heat to boiling, stirring constantly to loosen browned bits from bottom of skillet; reduce heat to low. Add butter, simmer uncovered, stirring frequently 1 to 3 minutes or until slightly thickened. Serve sauce over chops.