1tablespoonfresh herbsfinely chopped (I use a mix of thyme, sage, and rosemary)
Instructions
Salt & pepper pork chops on both sides. Set aside.
Heat olive oil in a large cast iron skillet over medium-high heat.
Once the pan is hot (it should sizzle when you add the pork), add the pork chops to the pan. Cook for 2-3 minutes on each side, just until both sides are nicely browned.
Using a wooden spoon, gently scrape up any meat bits and garlic around the pork chops. Return heat to medium-high and allow the cider temperature to come to a low boil - just until it bubbles a bit and starts to slightly thicken.
Turn off heat and plate the pork chops. Drizzle the cider glaze over the pork chops.