|Curried Cider-Braised Pork Chops|
Jun 16th, 2004
I got the recipe for last night's dinner from Epicurious. Katie, I've been meaning to mention, if you haven't checked their web site out as a source of recipes, you should. They have recipes from many sources including back issues of Bon Appetit and Gourmet in their database. They have a handy recipe box feature where you can save recipes that look intriguing. I signed up for their weekly recipe email a year or so ago, and there is usually at least one recipe worth putting in the old recipe box.
So the recipe at hand is for pork chops simmered in apple cider with curry spices. It's simple and easy, and while not a total knock-your-socks off recipe, it is tasty. Jim especially liked it. I served it with egg noodles and sauteed vegetables, but I think the veggies were all wrong. It would be good with something like acorn squash, sweet potatoes, cabbage, or cauliflower. The sauce was also a bit sweet for me - I added a splash of balsamic vinegar and some salt at the end which improved things. Next time I might try cutting down the amount of apple cider and replacing it with dry white wine or broth. I also added some peeled and chopped apple to the onion/celery mixture.
I'm making progress on the double mango oatmeal. I wanted to use oat milk instead of cow's milk in the recipe, but none of the stores that usually carry it seem to have any right now. So I decided to make my own. I found some recipes online, it's super simple and I made some this morning while getting everybody ready for school/work/etc.
Combine 1 cup old-fashioned (not quick cooking or instant) rolled oats with 5 cups water in a heavy bottomed pot with a teaspoon of vanilla. Bring to a boil, then cover and simmer for an hour. After an hour I stuck it in the blender and blended till smooth. Chill and store in the fridge. I'm going to use it for the oatmeal recipe, and I think it would be great in smoothies and over cereal. I'll let you know how it turns out.
Curried Cider-Braised Pork ChopsMakes 2 servings (can be doubled)1 1/2 tablespoons butter (I used Smart Balance & olive oil)
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.