Preheat the oven to 325 degrees F. Season the chops with salt and pepper. Spread the flour on a plate. Coat each chop in the flour, shaking off excess.
Heat the oil in large non-stick skillet set over medium-high. When hot, deeply brown the pork chops, in batches, and then set in a casserole large enough to hold them in a single, slightly overlapping layer.
Drain the excess fat from the skillet, and then add the cider, mustard, chopped sage and vinegar. Bring to a boil, and then pour over the pork chops.
Cover and bake pork chops 75 to 90 minutes, or until very tender. Serve the pork chops with the braising liquid spooned over top. Garnish each plate, if desired, with a sprig of fresh sage.
Note: For restaurant-style look, use tomahawk pork chops, where the rib bone is cleaned and exposed. You’ll find them in our Meat Department showcase. You can use alcoholic or non-alcoholic cider in this recipe. The type used in recipe tests was Grower’s Soft Cider, which is sold in bottles in the juice aisle.