1 lb. boneless pork sirloin chops, cut 3/8-inch thick
* McCormick Salt and Ground Black Pepper
1 medium onion, chopped
1 cup chopped celery
2 tbsps. H-E-B Butter
2 bay leaves
1 Tbsp. McCormick Curry Powder
1 1/4 cups apple juice, divided
1 tsp. cornstarch
Season pork chops on both sides with salt and pepper. Chop onion and c
Heat a large non-stick skillet over Medium-High heat. Sear pork chops
1 to 1 1/2 minutes per side until browned. Remove from skillet and set
Heat butter in skillet. Sauté onion, celery and bay leaves 5 mi
nutes; scrape and stir in any browned bits left in bottom of pan. Stir
in curry powder; cook 2 more minutes.
Pour 1 cup apple juice over vegetables in skillet; boil 2 minutes. Add
pork chops back to skillet, along with any juices that have accumulat
ed on plate; cover pork with sauce. Reduce heat to Medium and simmer 3
to 4 minutes, turning chops occasionally, until done. Do not overcook
pork. Remove chops to a platter or plates.
Dissolve cornstarch in 1/4 cup apple juice; stir into sauce in skillet
. Boil 20 to 30 seconds until thickened. Season to taste with salt and
pepper. Serve sauce over pork.
No Nutritional Information Available