Pork Chops with Apples and Curry Sauce

This is an easy dish that is good for company as well. Even people who say they don’t like curry enjoy this dish. I like to serve it with Jasmine rice or wide noodles and asparagus.

Serves 6

2 tablespoons butter

6 thick cut center pork chops

Salt and pepper

1 onion chopped

4-5 Granny Smith or Fuji apples, peeled and thinly sliced

¼ cup white wine or Calvados (an apple brandy)

1 tablespoon of apple juice concentrate (don’t worry if you don’t have it)

2 teaspoons of curry powder

2 cups (1 can) of chicken broth

1 cup whipping cream

30 minutes before you are going to make the pork chops, remove pork from refrigerator and allow to come to room temperature (for more even cooking).

In a large skillet, add 2 tablespoons butter over medium high heat. Salt and pepper both sides of pork chops and add to hot skillet. Cook until browned and turn over and reduce heat to medium and cook until browned (about 15 minutes total) and juices run clear. Remove pork chops to a plate and cover with foil.

Add onion to skillet and sauté until light brown (about 5 minutes) over medium heat. Add apple slices and sauté for 3 minutes. Turn heat up to medium high. Add white wine, apple juice concentrate, curry, and chicken broth, and any accumulated juices from the pork. Cook until apples can easily be pierced with the tip of a knife (about 4 minutes). Add cream and cook rapidly for 3-4 minutes or until the sauce has thickened and can coat the back of a spoon. Taste for seasoning and add more curry if you want a stronger flavor. Turn heat down to medium, and return the pork chops and any accumulated juices to the pan. Heat back up for 1-2 minutes on each side and serve.