Step 1

Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly.

Step 2

In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan.

Step 3

Add broth and cider to skillet; bring to a boil, stirring to loosen browned bits from pan. Add cream; cook and stir until thickened. Reduce heat to medium. Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes; sprinkle with parsley.