Curried Cider-Braised Pork Chops
Makes 2 servings (can be doubled)
1 1/2 tablespoons butter (I used Smart Balance & olive oil)
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.