(Goes well with butter-tossed noodles or garlic mashed potatoes.)
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
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
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