Pork Chop Braised in Madeira & Cider
Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.
Yield
2 servingsPrep
20 minCook
70 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds | pork chops |
*
|
| 2 | teaspoons | vegetable oil |
|
| 2 | teaspoons | vegetable oil |
|
| 1 | small |
apples
sliced |
*
|
| 1 | small |
onions
peeled, sliced |
|
| 2 | cups |
cabbage
shredded |
|
| ⅓ | cup | madeira wine | * |
| ½ | cup | apple cider |
*
|
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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