Good for a cold night: Curried Cider-Braised Pork Chops

by Kate Steadman

pork chops-a braising

pork chops-a braising

Here’s an easy week- night dinner recipe for you — bone-in pork chops in a sauce of curry, onion and cider. The recipe, via Epicurious, is simple, fast, and doesn’t require any unusual ingredients.

I made a couple changes, namely more cider and curry powder. The recipe calls for bone-in or boneless pork chops — but trust me — don’t ever cook boneless pork chops. They dry out like crazy and never turn out as well as bone-in. Sure, it takes a little more sawing, but I like to work for my food. Recipe after the jump.

Curried Cider-Braised Pork Chops

1 1/2 tablespoons butter
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 1/2 tablespoons curry powder
2 cups apple cider

1. Salt and pepper pork chops, then brown in a large heavy skillet with butter, about 3 mins per side.

2. Remove pork chops and add onions, celery to skillet. Sautee and until vegetables are translucent, about 5 mins.

3. Add curry powder and mix well. Add cider and boil until sauce is slightly reduced.

4. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 5 minutes for boneless chops and 8 minutes for bone-in chops.

At this point you might want to remove the pork chops and add more cider and reduce to create a nice sauce. I had the pork chops with scalloped potatoes because I was craving them, but rice is probably the most obvious accompaniment.


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