Norman Pork Chops with Cider and Sage

Preheat the oven to 160 °C. Make a few cuts along the edges of the pork chops to prevent them from curling up during cooking, then season both sides with salt and pepper.

In a deep pan, melt the butter and sauté the thinly sliced shallots until translucent, about a few minutes. Add the pork chops and crushed garlic cloves, then cook both sides over medium heat for about 7-7 minutes each.

Place the meat in an ovenproof dish, sprinkle with sage leaves, pour the remaining fat from the pan over it, and put it in the warm oven to keep the meat from cooling down.