Flash-Braised Pork Chops with Apples and Cream

Season pork with salt and pepper. In a extra-large skillet, heat oil over medium-high. Add pork chops. Cook 2 minutes, turning once halfway through cooking. Transfer pork to a plate. Add apples to skillet. Cook until browned, 3 to 4 minutes. Season with salt. Transfer to plate with pork.

Reduce heat to medium. Add butter and shallots to the skillet and cook about 3 minutes. Add garlic and sage sprigs; cook 30 seconds or just until fragrant, about 30 seconds. Add the 2 Tbsp. vinegar; stir to release browned bits from the bottom of the pan. Add cider; bring to a simmer. Return pork chops and their juices to pan; reduce heat to low. Cover and gently simmer until pork is done (145°F), about 10 minutes, adding the apples during the last 5 minutes of cooking. Transfer pork and apples to a plate.

Increase heat to medium-high. Simmer 5 minutes or until reduced by about half. Whisk in cream, mustard, chopped sage, and the remaining 1/2 tsp. vinegar. Simmer 1 to 2 minutes more or until slightly thickened. Return pork and apples to skillet with sauce before serving.