| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 4 | Pork chops, each 1 inch | |
| thick | ||
| 8-ounce | ||
| 1 | t | Dried thyme |
| 1 | t | Dried marjoram |
| 1 | T | Olive oil |
| 1 | Apple, peeled cored | |
| chopped | ||
| 1/2 | Onion, chopped | |
| 6 | Garlic cloves, minced | |
| 3/4 | c | Canned low-salt chicken |
| broth | ||
| 1/2 | c | Dry white wine |
| 1/4 | c | Whipping cream |
| 2 | T | Honey mustard |
| 1 | t | Curry powder |
| 11 1/2 | Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n. |
INSTRUCTIONS
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. Add apple, onion and garlic to drippings in skillet and saute 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. Makes 4 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1501 Calories (kcal); 98g Total Fat; (61% calories from fat); 98g Protein; 39g Carbohydrate; 376mg Cholesterol; 678mg Sodium Food Exchanges: 1/2 Grain(Starch); 14 Lean Meat; 2 Vegetable; 1 1/2 Fruit;
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Nutrition (calculated from recipe ingredients)
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Calories: 1166
Calories From Fat: 494
Total Fat: 55.5g
Cholesterol: 327mg
Sodium: 3493.8mg
Potassium: 3166.7mg
Carbohydrates: 32.6g
Fiber: 11g
Sugar: 7.6g
Protein: 112.7g