- Pork chops - 1 pc.
- Olive oil - 1 tbsp
- Onion - 1/2 pcs.
- Apple vinegar - 2 tbsp
- 30% cream -s - 50 ml
- Sage leaves - 0.17 Beam
- Chopped parsley - 1.5 tsp
Sprinkle pork chops with salt and pepper. Heat the oil in a heavy skillet and brown the meat on both sides (6 minutes). Arrange on a plate with tongs.
Drain the sauté pan is almost all fat (leaveabout 1 tablespoon), and reduce the heat, sauté the chopped onion for 3-4 minutes. Add the onion and vinegar, stir, wait until the liquid has evaporated (about 3 seconds).
Return the meat to the skillet, pour a glass of water, cream, add the finely chopped sage leaves and parsley. Simmer without cover about 5-6 minutes.
Remove the meat from the sauté pan and place on a cleanplate. While the meat is resting, continue to cook the sauce, stirring constantly, until the liquid is evaporated to about 3 tablespoons. Cooked pork serve with sauce, mashed potatoes and fresh parsley.