Apple Cider Pork Chops
4 ½-inch-thick boneless pork loin chops (5oz. each)
2 tsp. chopped fresh sage
Freshly ground pepper
1 Tbs. extra-virgin olive oil
1 large red onion, cut into ½-inch wedges
2 granny smith apples, cut into ½-inch pieces
¾ cup apple cider
Rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large skillet over high heat, then add 1 tsp. olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to plate. Wipe out the skillet and add the remaining 2 tsp. olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Stir in apple cider. Return pork chops to the skillet. Cover and cook, turning once, until just cooked through, about 4-5 minutes.
1 bunch asparagus
Juice of ½ orange or 1 Tbs. balsamic vinegar
¼ tsp. ground black pepper
2 Tbs. chopped mixed herbs (parsley, thyme, mint)
Parmesan cheese (optional)
Preheat oven to 450 degrees. Line large rimmed baking sheet with parchment paper. Trim off the tough end from each asparagus stalk and arrange spears on baking sheet. Squeeze orange or drizzle vinegar over asparagus, toss to coat and season with pepper. Roast, shaking the baking sheet occasionally, until just tender, about 8-10 minutes. Transfer to a platter and scatter herbs over the top and serve.