1/2 cup Apple Cider
¼ Cup Chicken Stock
Light Olive Oil or Vegetable Oil
1 Tbsp. butter
LET'S GET COOKING!
Season chops on both sides with Jerk Seasoning, salt and cracked black pepper.
Preheat non-stick 14 “skillet pan over medium high heat and add enough oil to coat the bottom of the pan. Add pork chops to skillet and cook for 2 minutes over medium heat. Turn the chops over and add the onions to skillet. Cook for 2 additional minutes, add cider and chicken stock. Simmer for 30 seconds reducing liquid a bit then stir in butter.
Transfer pork chops to plate, and serve with cider-onion reduction.
*USDA recommends cooking pork to a minimum internal temperature of 145°F