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Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- This recipe yields 2 servings (can be doubled).
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 2 servings | |
| Calories 449 | |
| Calories from Fat 165 | 37% |
| Total Fat 18.57g | 23% |
| Saturated Fat 8.77g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 161mg | 7% |
| Potassium 1112mg | 32% |
| Total Carbs 38.65g | 10% |
| Dietary Fiber 4.8g | 16% |
| Sugars 24.61g | 16% |
| Protein 32.54g | 52% |
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