Pork Chop Braised in Madeira and Cider

90 minutes Prep: 30 minutes Cook: 60 minutes

407 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	x	flour, all-purpose	for dredging
1	each	pork chops	8 ounce, bone in
2	teaspoons	vegetable oil
1	x	salt
1	x	black pepper	freshly ground
2	teaspoons	vegetable oil
1	medium	apples, granny smith	or other tart apple
1	each	onion	small, chopped
2	cups	cabbage	coarsely shredded
1/3	cup	madeira wine
1/2	cup	apple cider
2	tablespoons	sour cream	optional

Directions

Dredge the pork chop in flour, patting to remove any excess flour.

In a small deep sauté pan with a tight-fitting lid, heat the oil over medium-high heat until hot but not smoking.

Add the pork chop and sauté it until golden brown, about 2 minutes on each side.

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 sauté them until they start to wilt, 1 to 2 minutes.

Pour in the Madeira and cider.

Bring the mixture to a boil and scrape up any browned cooking bits.

Reduce the heat so the liquid just simmers.

Add the pork, cover the pan and let the dish cook until the pork is tender, 40 to 60 minutes.

Stir in the optional sour cream, if desired, season with salt and pepper and serve.

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Nutrition Facts

Serving Size 229g

Amount per Serving

Calories 407 28% of calories from fat

	% Daily Value*
Total Fat 12.0g	19%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 26mg	1%
Total Carbohydrate 67.0g	22%
Dietary Fiber 6.0g	23%
Sugars 12.0g
Protein 9.0g	18%

Vitamin A	4%		Vitamin C	66%
Calcium	7%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Baked Liver with Apples

So simple and delicious! I used calves liver and, to make it a bit healthier, I cut the salt back to a sprinkle and trimmed some of the fat off the bacon. I forgot to add the water, but it still turned out moist and tender. Delicious (if you like liver!).

Reviewed by Soochef