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4 8 oz. pork chops (each l” thick)
l tsp. dried thyme
l tsp. dried marjoram
l tbsps. olive oil
l large apple, peeled corred chopped
l/2 onion chopped
6 garlic cloves minced
3/4 cup canned chicken broth
l/2 cup dry white wine
l/4 cup whipping cream
2 tbsps. honey mustard
l sp. curry powder
Sprinkle pork with l/2 tsp. thyme, l/2 tsp. marjoram, s&p. heat oil in heavy large skillet over med-high
heat. Add pork and cook until no longer pink inside, about 5 mins. per side. Transfer to plate; tent
with foil to keep warm. Reserve drippings in skillet. Add apple, onion, and garlic to drippings in skillet.
Saute over med-high heat 2 mins. Add chicken broth, wine, cream, mustard, curry powder and remaiing
l/2 tsp. thyme and marjoram. Boil until sauce thickens slightly, about 5 mins. Divide pork among plates
and pour sauce over and serve. Serves 4 Bon Appetit Nov. l999

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