Instructions: Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and saute until brown, about 3 minutes per side. Using tongs, transfer pork to plate.

Add onions, celery and bay leaf to skillet. Saute until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes.

Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.

This recipe yields 2 servings (can be doubled).

Comments: To accompany the pork, toss egg noodles with butter and chives, and sprinkle lemon juice over sauteed vegetables. Finish with vanilla ice cream and butterscotch sauce.

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