– 4 boneless pork chops (no more than 1 inch thick) – salt and pepper – 4 tbsp butter or ghee* – 1/2 medium yellow onion (sliced) – 2 medium honeycrisp apples (peeled, cored and cut into slices) – 3 cloves garlic (minced) – 1 tbsp freshly chopped sage (divided) – 1 tbsp arrowroot starch – 1 cup apple cider** – 1 tbsp dijon mustard
1. Heat a large skillet to medium high heat. Season the pork chops on both sides with salt and pepper.
Once the skillet is hot, add in 2 tbsp butter, then add pork chops to the skillet.
CHOCOLATE CHERRY GRANOLA BARS
CAULIFLOWER MUSHROOM GRITS
SKILLET TERIYAKI CHICKEN