"Since we live in a town where there are plenty of apple orchards, my husband and I enjoy developing new dishes that include apples," says Lidian Long of Tehachapi, California. "We particularly like this recipe—he loves its curry flavor, and I appreciate its simplicity."
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
Step 2
Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.
