4 Boneless Pork Chops
3 minced cloves garlic
1-2 sprigs minced fresh rosemary
3/4 cup apple cider
1/3 cup heavy cream
2 tablespoons butter
1 tablespoon wholegrain Dijon mustard
kosher salt and freshly ground pepper, to taste

4 Boneless Pork Chops 3 minced cloves garlic 1 -2 sprigs minced fresh rosemary 3/4 cup apple cider 1/3 cup heavy cream 2 tablespoons butter 1 tablespoon wholegrain Dijon mustard

Melt butter over medium-high heat and add minced garlic and rosemary. Cook for 1-2 minutes, or until fragrant.

Season pork chops generously with salt and pepper, then add to pan and sear on both sides until browned.

Once browned, remove pork to a plate and set aside.

Pour apple cider into the pan to deglaze, 1-2 minutes, then stir in mustard and heavy cream.

Reduce heat to medium-low and cook for 5 minutes, or until slightly thickened.

Return pork chops to sauce, making sure both sides are coated, then serve hot and enjoy.