4 - 6 servings
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 celery.
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 aside.
Heat 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.
Pour 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.
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
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