curried pork chops recipes
Filed Under: pork,fall,fruit,main course,american,fry  

- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 1/4 cup whipping cream
- 4 8-ounce pork chops (each 1 inch thick)
- 6 garlic cloves, minced
- 1 teaspoon dried marjoram
- 1 tablespoon olive oil 1 large apple, peeled, cored, chopped
- 1/2 onion, chopped
- 1 teaspoon curry powder
- 2 tablespoons honey mustard
- 3/4 cup canned low-salt chicken broth

- 2 Golden Delicious or Rome Beauty apples, unpeeled, cored, cut into 1/2-inch wedges
- 1 teaspoon dried oregano 1 tablespoon vegetable oil
- 1/3 cup unsweetened apple juice
- Nonstick vegetable oil spray
- 1 large onion, cut into 1/2-inch wedges
- 4 5-ounce boneless pork chops (each about 3/4 inch thick)
- 1/4 cup apple cider vinegar

- 4 7-ounce center-cut pork loin rib chops (each about 3/4 inch thick) Vegetable oil (for frying)
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon garlic salt

- 2 tablespoons applejack or Calvados
- 2 tablespoons firmly packed light brown sugar
- 1/4 teaspoon celery salt
- 3 1/2 tablespoons unsalted butter
- 1/8 teaspoon crumbled dried sage
- 1/2 cup heavy cream
- 3 Granny Smith or Golden Delicious apples
- six 1-inch-thick loin pork chops (about 2 pounds)
- 1/4 cup dry white

- 1/3 cup whipping cream
- 3 tablespoons coarsely ground black pepper
- 3 1/2 cups water
- 1/4 cup Calvados or apple brandy
- 4 1 1/2-inch-thick center-cut pork loin chops, trimmed of excess fatPork
- 1 tablespoon Dijon mustard
- Brine
- 2 Granny Smith apples, peeled, cored, thinly sliced (about 2 cups)
- 2 tablespoons raisins
- 1/2 teaspoon ground ginger
- 1/2 cup (packed) golden brown sugar
- 1 tablespoon olive oil 1 onion, thinly sliced
- 1/2 cup apple cider
- 4 cups apple cider
- 1/2 cup salt
- 1 teaspoon ground cinnamon
- 3/4 cup canned low-salt chicken broth
- 2 teaspoons dried rubbed sage

- 1 tablespoon balsamic vinegar** Balsamic vinegar is available at specialty foods stores, Italian markets and some supermarkets.
- 1 small head red cabbage, thinly sliced
- Pork
- 2 tablespoons balsamic vinegar*
- 2 garlic cloves, thinly sliced
- 4 5-ounce 1/2-inch-thick pork loin chops, well trimmed
- 1/4 cup plus 2 tablespoons canned unsalted chicken broth
- Cabbage
- 1 teaspoon olive oil
- 1 onion, thinly sliced
- 1 teaspoon dried marjoram, crumbled
- 2 teaspoons olive oil
- 1 teaspoon dried marjoram, crumbled

- 2 tablespoons Sherry vinegar or red-wine vinegrar
- 4 pork chops (each about 1 inch thick)
- 2 tablespoons packed brown sugar
- 2 whole star anise or 1/2 teaspoon anise seedsGarnish: chopped scallion and plum slices
- 3/4 pound Italian prune plums
- 1 1/2 teaspoons finely grated peeled fresh gingerroot
- 1 large garlic clove
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce

- 1/3 cup dry white wine
- All purpose flour
- Dried rubbed sage
- 4 1/2-inch-thick boneless pork loin chops
- 2 tablespoons chopped crystallized ginger
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 pears, peeled, cored, thinly sliced (about 1 pound)