Pork Chops And Apple Curry

• 4 8-ounce pork chops (each 1 inch thick)
• 2 teaspoon dried thyme
• 2 teaspoon dried marjoram
• 1 tablespoon olive oil
• 2 to 3 large apples, peeled, cored, chopped
• 1 onion, chopped
• 9 garlic cloves, pressed
• 1 cup canned low-salt chicken broth
• 2/3 cup dry white wine
• 1/3 cup whipping cream
• 3 tablespoons honey mustard
• 2 teaspoon curry powder

1. mix together 1 tsp thyme, 1 tsp marjoram, salt and pepper to taste. Brush the chops lightly with oil and cake them on both sides with the herb mixture. Brown them quickly on both sides to seal in juices and create an herb crust. Place them in the oven for 20-25 minutes at 400-450 degrees, until juices run clear. Saute the onions in the drippings from sauteing the chops until they soften and develop color, then add the garlic, sauteing gently for 2-3 minutes, then add the apples and saute until they begin to soften. Remove the apple mixture and set aside. Add the wine, broth, cream, mustard, curry powder, herbs, fresh ground salt & pepper to taste to the hot pan and boil until thickened. Stir in apple mixture to briefly re-warm.
2. serve the curry over the chops.

pork chops, thyme, marjoram, olive oil, apples, onion, garlic, chicken broth, white wine, whipping cream, honey mustard, curry powder

Taken from www.epicurious.com/recipes/member/views/pork-chops-and-apple-curry-50011931 (may not work)