Salt and pepper pork chops, then brown in a large heavy skillet with butter, about 3 mins per side.
Remove pork chops and add onions, celery to skillet. Sautee and until vegetables are translucent, about 5 mins.
Add curry powder and mix well. Add cider and boil until sauce is slightly reduced.
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. Serve with rice or potatoes.
Be the first to review this recipe by clicking the button below