---------- 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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