Harvest Pork Chops

1 tablespoon vegetable oil
4 boneless pork loin chops, about 1 pound
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 or 2 cups reduced-sodium chicken broth
1 cup apple cider or juice
8 ounces sour cream (or reduced-fat sour cream)

Heat vegetable oil over medium heat in a wide skillet. Sprinkle pork
chops with paprika, salt and pepper. When the skillet is hot, add the
pork chops and brown on both sides, about 3 minutes per side. Remove
and set aside.
Add chicken broth and apple cider to the skillet and turn heat to
high. Boil rapidly, stirring occasionally, to reduce the liquid to
about 3/4 cup. Reduce heat to low, add pork chops and simmer 5
minutes. Remove from heat and stir in sour cream. Serve pork chops
with sauce. Serve with noodles

Serves 4.

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