Curried Cider-Braised Pork Chops Recipe - Cooking Index
Curried Cider-Braised Pork Chops Recipe - Cooking Index
To accompany the pork, toss egg noodles with butter and chives, and sprinkle lemon juice over sauteed vegetables. Finish with vanilla ice cream and butterscotch sauce.
Type: Pork| 1 1/2 tablespoons | 22ml | Butter |
| 4 | Thin boneless pork chops | |
| = (or 2 thick bone-in pork chops) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | 125g / 4.4oz | Chopped onions |
| 1 cup | 110g / 3.9oz | Celery stalk - chopped (large) |
| 1 | Bay leaf | |
| 1 tablespoon | 15ml | Curry powder |
| 1 1/2 cups | 355ml | Apple cider |
Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and saute until brown, about 3 minutes per side. Using tongs, transfer pork to plate.
Add onions, celery and bay leaf to skillet. Saute 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).
Source:
Bon Appetit, October 1999
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