Ingredients
Chops:
4 (1-inch) thick pork chops
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
salt and pepper, to taste
Sauce:
2 teaspoons butter
1 Granny Smith apple, peeled, cored and cut into 1/2-inch dice
1/2 cup onion, chopped
4 cloves garlic, finely chopped
2 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons Dijon mustard
1/2 cup dry white wine
1/4 cup half and half
1 teaspoon curry powder
2 tablespoons fresh parsley, chopped (optional)
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Heat oil in a large skillet. Sprinkle chops with thyme, and marjoram and salt and pepper. Add to hot olive oil and cook 6-8 minutes per side until just no longer pink inside. Remove to a platter, cover with foil to keep warm.
Stir butter into the same skillet. Add apple and onion. Sauté 3 minutes. Add garlic and cook 1 minute, stirring. Mix in honey and mustard and then wine, half and half and curry powder. Let simmer about 5 minutes until apples are tender. Return pork chops to sauce and heat.
To serve, place chops on a platter and top with sauce. Sprinkle with chopped parsley.
Stir butter into the same skillet. Add apple and onion. Sauté 3 minutes. Add garlic and cook 1 minute, stirring. Mix in honey and mustard and then wine, half and half and curry powder. Let simmer about 5 minutes until apples are tender. Return pork chops to sauce and heat.
To serve, place chops on a platter and top with sauce. Sprinkle with chopped parsley.
Serves: 4
