• Curried Cider Braised Pork Chops

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    • 1 1/2 Tbsp. butter
    • 4 x thin boneless pork chops (or possibly 2 thick bone-in pork chops) Salt to taste Freshly-grnd black pepper to taste
    • 2 c. minced onions
    • 1 lrg celery stalk minced
    • 1 x bay leaf
    • 1 Tbsp. curry pwdr
    • 1 1/2 c. apple cider


    1. Heat butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add in pork to skillet and saute/fry till brown, about 3 min per side. Using tongs, transfer pork to plate.
    2. Add in onions, celery and bay leaf to skillet. Saute/fry till onions are golden brown, about 6 min. Fold in curry pwdr. Add in cider and boil till sauce is slightly reduced, about 6 min.
    3. Return pork and any accumulated juices to skillet. Simmer just till cooked through, about 3 min for boneless chops and 5 min for bone-in chops. Season with salt and pepper.
    4. This recipe yields 2 servings (can be doubled).
    5. Comments: 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.

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