Last Night's Dinner

I pulled some boneless center cut pork chops from the freezer and decided to try something new, if I could find a recipe that sounded good and could be easily made. I searched Epicurious.com and came up with too many to look at, so I searched through the first few pages. I found a keeper: Pork Chops with Apple/Onion Sauce

I made enough sauce for 4 servings because I wanted to have brown rice with this dish, so I wanted extra sauce. Some up front notes: I was doubtful about the garlic in this recipe, but left it in (the result does not scream GARLIC, but if you're skeptical, leave it out). Measure the herbs and spices carefully, it was the perfect blend and nothing was overpowering. The apples were the primary taste, with just 1 teaspoon of curry, the dish does not taste heavily of it. The next time I make this, I will make at least a double recipe and freeze the extra before adding the fat free half and half (the original recipe called for heavy cream).

For 2 people who love sauce:

12 - 14 oz boneless center cut pork chops, trimmed of fat, soaked in milk
1 medium apple (any of the sweeter varieties, I used empire), cored and chopped
1 small onion, chopped
3 cloves garlic, chopped or put through a garlic press
1/4 cup white wine (I think you could eliminate this, but I had it on hand)
1/2 cup to 3/4 cup fat free chicken broth
2 T honey mustard
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 teaspoon curry powder
1/4 to /3 cup fat free half and half

Saute the apple, onion and garlic in a few drops of canola oil, until the apple just softens a bit. Add the herbs and curry, wine, mustard and chicken broth, simmer for 5 to 10 minutes. Start with 1/2 cup broth and add a little more if the mixture gets dry. If you want to set some aside to freeze, do it now. Add the half and half and simmer a few minutes. The mixture will look grainy. Pan fry or grill the pork, serve with generous amounts of sauce on the pork and whatever side you are serving, if desired. We ate every scrap!