- 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 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.