- 4 pork chops, about 1 1/2 inches thick
- 2 tablespoons vegetable oil (more, if needed)
- Salt and freshly ground pepper
- 1 onion, very thinly sliced
- 1/2 cup cream or milk
- 1/2 cup apple cider or juice
- 2 tablespoons chopped parsley
Trim the pork chops of most of the visible fat. Heat the oil in a skillet over medium heat until it begins to smoke. Brown the chops 5 minutes on each side, sprinkling them with salt and pepper. Remove them to a platter.
There should be about 1 tablespoon fat left in the pan. If not, add a bit more oil and use to cook the onion until it is wilted, about 5 minutes. Pour in the cream or milk and cider. Scrape the bottom of the pan to dissolve any browned bits.
Return the chops to the pan, along with any juice on the platter. Spoon the sauce over them and boil them gently, uncovered, to concentrate the sauce, for about 10 minutes, or until the chops are just barely cooked through. Taste the sauce, which should be slightly thickened, for salt and pepper.
Remove the chops to a platter or serving plates, spoon the sauce over them, and sprinkle them with parsley.
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