Sauteed Sage Pork Chops and Pan Sauce

What you'll need:

4 bone in pork chops
1 table spoon coconut oil
1/4 cup wine (white or red) or chicken stock or water
2 tablespoons of butter
1 tablespoon of dijon mustard

Day before:
Soak pork chops in vinegar overnight.

Next day, 1 hour before cooking, pat pork chops dry.
Season with salt, pepper and sage.
Let them sit out to come to room temp.

Heat oil in a large skillet.
Sear pork chops on each side for about 3-4 minutes.
Pork chops are done when internal temp is 145 degrees.

While the pork chops are resting.  Here's how to make a kick ass pan sauce.
In the same pan as the pork chops, add the wine and scrape the bottom of the pan while on medium high heat.

Next add the dijon mustard and butter and whisk until you see a nice sauce to your liking.

Serve with your favorite veggies and homemade apple sauce.

HubbyHubby loves meat and potatoes.  I make veggies the center of the meal and serve the meat in smaller portions.  I'm always thinking of what HubbyHubby likes and what's good for his health.