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April 22, 2010 / Tony

Pork Chops with Curry Apple Butter Sauce


This made a more than adequate dinner. Apples and pork have a natural affinity for each other and the curry just gives it enough uniqueness to really be special. Here’s the recipe:

Pork Chops with Curry Apple Butter Sauce

Serves 4

4 boneless pork chops

1 T plus 2 tsp curry powder of your choice

Kosher salt

1 onion, chopped

2 Granny Smith apples, peeled and cut into ¼ inch cubes

1 tsp ground cinnamon

1 tsp ground coriander

2 cups chicken broth

½ cup apple butter

Freshly ground black pepper, to taste

Rub the pork chops on both sides with 1 T of the curry powder and salt. Heat a large skillet over medium-high heat and add a little bit of olive oil. Sear the pork chops on both sides and remove to a plate. Add the onion to the pan along with a little salt. Cook until the onion just begins to soften. Add the apples along with a bit more salt, and cook until they apples just begin to soften. Stir in the cinnamon and coriander and cook for about a minute. Then add the chicken broth, stir, and then add the pork chops back to the pan. Let cook until the stock reduces by about 2/3. The pork chops should be cooked through by then. Remove the chops to a clean plate and then add the apple butter to the pan. Tent the chops with foil. Stir to combine, adjust any seasoning and add some pepper. Serve the pork chops over potatoes or rice and ladle the sauce over. Serve immediately.

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