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).

INGREDIENTS

  • 1 1/2tablespoons butter
  • 4thin boneless pork chops or2 thick bone-in pork chops
  • 2cups chopped onions
  • 1large celery stalk, chopped
  • 1bay leaf
  • 1tablespoon curry powder
  • 1 1/2cups apple cider

  • DIRECTIONS

    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. Addonions, 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.