Curried Cider-Braised Pork Chops
- 1 1/2 tablespoons butter
- 4 thin boneless pork chops (or 2 thick bone-in pork chops)
- Salt to taste
- Freshly-ground black pepper to taste
- 2 cups chopped onions
- 1 large celery stalk chopped
- 1 bay leaf
- 1 tablespoon curry powder
- 1 1/2 cups apple cider
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.
This recipe yields 2 servings (can be doubled).