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Pork Chop Braised In Madeira and Cider

Flour -- for dredging
1 8 oz bone-in loin pork chop
2 ts Vegetable oil
Freshly ground black pepper
2 ts Vegetable oil
1 sm Granny Smith -- sliced or 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)
Other tart apple

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 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.

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