Braising sounds slow, but it can be weeknight-fast. After a skillet sear, pork rib chops and apples simmer in cider for 10 minutes. A swirl of cream and Dijon makes a luscious pan gravy at the end.




  • Season pork with salt and pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 2 minutes, turning once halfway through cooking. Transfer pork to a plate. Add apples to skillet. Cook until nicely browned, 3 to 4 minutes. Season with salt. Transfer to plate with pork.

  • Reduce heat to medium. Add butter and shallots to the skillet and cook for about 3 minutes. Add garlic and sage sprigs; cook until just fragrant, about 30 seconds. Add 2 tablespoons of the vinegar; stir to release browned bits from the bottom of the pan. Add cider; bring to a simmer. Return pork chops and their juices to pan; reduce heat to low. Cover and gently simmer until pork is done (145°), about 10 minutes, adding the apples during the last 5 minutes of cooking. Transfer pork and apples to a plate.

  • Increase heat to medium-high. Simmer mixture until reduced by about half, about 5 minutes. Whisk in cream, mustard, chopped sage and the remaining 1/2 teaspoon vinegar. Simmer 1 to 2 minutes more or until thickened a bit. Return pork and apples to skillet and serve.

Nutrition Facts

348 calories; 16 g total fat; 87 mg cholesterol; 241 mg sodium. 24 g carbohydrates; 27 g protein;