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 Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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
