Prep 15 mins
Cook 30 mins
This is a favorite pork chop recipe of ours. We like curry, so we always add more. I believe we got the recipe from Bon Appetit. ZWT region West (Washington apples).
- 32 ounces pork chops, each 1 inch thick
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 tablespoon olive oil
- 1 large apple, peeled, cored, chopped
- 1⁄2 onion, chopped
- 6 garlic cloves, minced
- 3⁄4 cup low sodium chicken broth
- 1⁄2 cup dry white wine
- 1⁄4 cup whipping cream
- 2 tablespoons honey mustard
- 1 teaspoon curry powder
- Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
- Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.
I made this last night as a suprise for my wife, very very good it knocked her sox off. Man was it good thankyou very much, nick
Delicious! I used an organic Cortland apple and Indian Spice Mix for the curry. Clos du Bois Chardonnay is a nice complement, after reserving some for cooking, of course! :) Thanks, Lazyme! Made for Newest Zaar Tag.