Pork Chops With Apples And Bourbon
|Boneless pork loin chops||4 , cut 1 inch thick, fat trimmed|
|Garlic||1 Clove (5 gm), halved lengthwise|
|Dried sage||1 Pinch|
|Tabasco pepper sauce||1⁄4 Teaspoon|
|Lemon juice||1 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Granny smith apple||1 Medium, peeled, cored and diced|
|Apple cider/Bourbon||1⁄3 Cup (5.33 tbs)|
Pat pork chops dry with paper towel.
Rub both sides of chops with cut sides of garlic.
Sprinkle with sage.
In large skillet over medium-high heat, combine margarine and TABASCO sauce; heat until mixture sizzles.
Add chops; cook 12 to 14 minutes, turning once, or until chops are golden brown on both sides and cooked through.
Remove from pan; sprinkle with lemon juice and keep warm.
Add onion to skillet; cook and stir over medium heat 1 minute.
Stir in apple; cook 1 minute longer.
Add bourbon; cook, stirring, 1 minute.
Spoon sauce over pork chops; serve immediately.