Pork chop braised in madeira & cider
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Flour -- for dredging | ||
| 1 | 8 oz bone-in loin pork chop | |
| 2 | teaspoons | Vegetable oil |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | teaspoons | Vegetable oil |
| 1 | small | Granny Smith -- sliced |
| Or | ||
| 1 | small | Onion -- peeled and sliced |
| 2 | cups | Coarsely shredded cabbage |
| ⅓ | cup | Madeira |
| ½ | cup | Apple cider |
| 2 | tablespoons | Sour cream (optional) |
| Other tart apple | ||
Directions
DREDGE THE PORK CHOP IN FLOUR, patting to remove any excess flour. In a small deep saute pan with a tight-fitting lid, heat the oil over medium-high heat until hot but not smoking. Add the pork chop and saute it until golden brown, about 2 minutes on each Remove the chop to a plate and season it with salt and pepper. Discard the oil, add 2 more teaspoons of oil and heat until hot. Add the apple slices, onion and cabbage and saute them until they start to wilt, 1 to 2 minutes.
Pour in the Madeira and cider.
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :