Pork Chops Braised in Cider

4 center cut bone in pork chops -- 2 lb total
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onion, thinly sliced
2 teaspoons oil
1 rib celery, thinly sliced
3/4 cup apple cider
1 1/2 tablespoons chopped fresh sage (2 tsp dry)
1 tablespoon cider vinegar

Season pork chops with salt and pepper. Heat oil in large nonstick skillet with lid. Saute the pork chops over medium high heat until well browned, about 4 minutes per side.

Transfer to a plate. Pour off any excess fat, but leave the drippings in the pan.

Add the onion and celery to the skillet and cook, stirring occasionally, until softened (about 5 minutes). Stir in the cider, sage, and vinegar and return the pork chops and any accumulated juices to the skillet.

Bring to a boil, reduce the heat to low, and cook covered until the meat is tender, about 25 minutes. Serve the pork chops with the braising liquid spooned over the top.

Serves 4.