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Lightly salt and pepper each pork chop.
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Heat oil in 10-inch cast iron skillet over medium-high heat and sear each side of the pork chops until brown, about 3 minutes per side. Transfer to dish and set aside.
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Drain off any fat/oil remaining in the pan, but do not wipe clean.
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Reduce heat to medium and add shallot, stirring occasionally until golden brown, 3-5 minutes.
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Add vinegar and bring to a boil until most liquid has evaporated.
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Return pork chops to the skillet along with any accumulated juices.
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Add the water, cream and sage. Simmer covered for 10 - 18 minutes. (Cooking time will depend on the thickness of your chops, amount of time seared and how well done you like them).
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Transfer pork chops to the serving platter and let rest while the cream simmers and thickens to about ½ cup, about 5 minutes. (The cream sauce may reduce while cooking thicker cut chops for longer.)
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Inside of the pork should reach 150 degrees before removing from the skillet.
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Adjust seasoning and drizzle cream sauce over pork chops.
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Serve with potatoes, pasta or rice and vegetables of choice.