Pork Chops with Apples & Cider

INGREDIENTS:

• 2 T canola oil
• 4 bone-in pork chops, 1-inch thick (about 3 lbs total)
• 1 t black pepper
• 3-1/4 t salt, divided
• 4 c red apples, cut into
• 1/2-inch wedges
• 1 c sliced yellow onion
• 2 T chopped fresh sage
• 1-1/2 T flour
• 1-1/2 c apple cider
• 2 T Dijon mustard

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Heat oil in ovenproof skillet over high heat.
3. Season pork chops on both sides with pepper and 3 t salt.
4. Add 2 pork chops to hot skillet; cook, undisturbed, until brown on 1 side, 4-5 minutes. Transfer to a plate; repeat with remaining pork chops. Cover with foil and set aside.
5. Reduce heat to medium-high. Add apples, onion and sage to skillet; cook until apples are browned, about 4 minutes.
6. Stir in flour; cook 1 minute. Stir in cider and mustard; cook until thickened, 1-2 minutes. Add remaining 1/4 t salt, remove from heat and place chops in skillet, browned side up.
7. Transfer skillet to oven; bake until meat thermometer reads 140 degrees, about 10 minutes. Remove from oven and garnish with sage leaves.