Pork Chop Braised In Madeira & Cider

---------- Recipe via Meal-Master (tm) v8.03

Title: PORK CHOP BRAISED IN MADEIRA & CIDER
Categories: Meats
Yield: 1 servings

Flour; for dredging
1 8 oz bone-in loin pork chop
2 ts Vegetable oil
Salt
Freshly ground black pepper
2 ts Vegetable oil
1 sm Granny Smith; sliced
- or other tart apple
1 sm Onion; peeled and sliced
2 c Coarsely shredded cabbage
1/3 c Madeira
1/2 c Apple cider
2 tb Sour cream (optional)

DREDGE THE PORK CHOP IN FLOUR, patting to remove any
excess flour. In a small deep saute pan with a
tight-fitting lid, heat the oil over medium-high heat
until hot but not smoking. Add the pork chop and saute
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 saute 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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