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Pork Chop Braised in Madeira and Cider

flour; for dredging
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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