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Pork Chops With Curried Apple-onion Sauce

4 Pork chops; (each 1 inch thick) (8-ounce)
1 ts Dried thyme
1 ts Dried marjoram
1 tb Olive oil
1 lg Apple; peeled, cored, chopped
1/2 Onion; chopped
6 Garlic cloves; minced
3/4 c Canned low-salt chicken broth
1/2 c Dry white wine
1/4 c Whipping cream
2 tb Honey mustard
1 ts 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 saute 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.


Makes 4 servings.



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