|6||boneless pork loin chops (2 1/2 to 3 pounds)|
|2||tablespoons canola oil|
|Salt and pepper, to taste|
|1/2||small onion, chopped|
|2||cloves garlic, finely chopped|
|1 1/2||cups apple cider|
|1||teaspoon each chopped fresh oregano and thyme|
|1||teaspoon apple cider vinegar|
1. Set the oven at 400 degrees.
2. In a skillet with a heatproof handle, heat 1 tablespoon of the oil. Sprinkle the chops with salt and pepper. Brown the chops on both sides. Transfer to the oven and cook for 10 minutes or until an instant thermometer reads 145 degrees.
3. Remove the chops from the pan, cover with foil, and keep warm. Add the remaining 1 tablespoon olive oil. Cook the onion and garlic, scraping the bottom of the pan, for 8 minutes or until softened.
4. Add the apple cider, oregano, and thyme. Bring the liquid to a boil. Let the sauce simmer steadily until the liquid reduces by half. Stir in the vinegar, taste the sauce for seasoning, and add more salt and pepper, if you like. Return the chops to the pan to reheat slightly. Christine Merlo