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Curried Cider-Braised Pork Chops

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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.


Makes 2 servings (can be doubled)


1/2 tablespoons butter


thin boneless pork chops or 2 thick bone-in pork chops


cups chopped onions


large celery stalk, chopped


bay leaf


tablespoon curry powder


1/2 cups apple cider

Step 1

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.

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