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CURRIED CIDER-BRAISED PORK CHOPS




Source of Recipe


Bon Appétit


Recipe Introduction


To accompany the pork, toss egg noodles with butter and chives, and sprinkle lemon juice over sautéed vegetables. Finish with vanilla ice cream and butterscotch sauce.


List of Ingredients




1 1/2 tablespoons butter
4 thin boneless pork chops or 2 thick bone-in pork chops
2 cups chopped onions
1 large celery stalk, chopped
1 bay leaf
1 tablespoon curry powder
1 1/2 cups apple cider

Recipe



Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.

Makes 2 servings (can be doubled).


Bon Appétit
October 1999

30-Minute Main Courses