Sage Marinated Pork Chops
|Olive oil||3 Tablespoon|
|Apple cider/Dry sherry||2 Tablespoon|
|Minced sage/1 1/2 teaspoons ground sage||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Centre cut pork chops||4 (4 Pounds, About 1/2 Inch Thick)|
1 ln a self-sealing plastic food storage bag, combine the oil, sherry, sage, and pepper.
Add the porkchops, push out all the air, and seal tightly.
Refrigerate for 30 minutes or up to 2 hours.
2 Heat a 12 inch nonstick skillet over moderate heat.
Add the chops and cook for 3 minutes on each side or until no longer pink on the inside.