1lb.boneless pork sirloin chops, cut 3/8-inch thick,
*McCormick Salt and Ground Black Pepper,
1medium onion, chopped,
1Tbsp.McCormick Curry Powder,
1 1/4cupsapple juice, divided,
1Season pork chops on both sides with salt and pepper. Chop onion and celery.
2Heat 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 aside.
3Heat butter in skillet. Sauté onion, celery and bay leaves 5 minutes; scrape and stir in any browned bits left in bottom of pan. Stir in curry powder; cook 2 more minutes.
4Pour 1 cup apple juice over vegetables in skillet; boil 2 minutes. Add pork chops back to skillet, along with any juices that have accumulated 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.
5Dissolve 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