Ingredients
4
boneless pork loin chops, 1/2 to 3/4-inch thick (4 oz each), trimmed of fat
1/4
teaspoon seasoned salt
1/4
teaspoon dried thyme leaves
1/8
teaspoon garlic powder
1/8
teaspoon pepper
1
tablespoon vegetable oil
1/2
cup apple cider
1/4
cup brandy or apple cider
1
tablespoon butter
Preparation
Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook uncovered about 5 minutes until bottom sides of pork chops are browned.
Turn pork chops; reduce heat to medium-low. Cook uncovered 5 to 10 minutes longer or until pork chops are no longer pink in center. Remove from skillet to serving platter; cover with foil to keep warm while preparing sauce.
Add cider and brandy to skillet. Heat to boiling, stirring constantly to loosen browned bits from bottom of skillet; reduce heat to low. Add butter, simmer uncovered, stirring frequently, 1 to 3 minutes or until slightly thickened. Serve sauce over chops.
