To accompany the pork, toss egg noodles with butter and chives,
and sprinkle lemon juice over saute'ed vegetables.
[I like this dish with Kashe! -phil]
1 1/2 T. butter
4 thin boneless pork chops, or 2 thick bone-in pork chops
2 C. chopped onions
1 large celery stalk chopped [I often leave this out -Phil]
1 bay leaf
1 T. curry powder
1 1/2 C. apple cider
Melt butter in a large skillet over medium-high heat.
Sprinkle port with salt and pepper.
Add pork to skillet and saute' until brown, about 3 minutes per side.
Using tongs, transfer pork to plate.
Add onions, celery, and kay leaf to skillet.
Saute' until onions are golden, about 6 minutes [be patient!]
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.
Makes 2 servings; can be doubled.