I tried this for Easter dinner with the missionaries. I told them that if they didn't like it they should just tell me that they did anyway.
The original recipe comes from the Mayo Clinic's dietician website but I changed it a bit. For example the original calls for pork tenderloin but pork chops were on sale so I used them instead.
Enough curry powder to coat the chops (about 3 tbls)
2 medium yellow onions (diced)
2 tart apples
4 cups apple cider
2 TBLS corn starch
3 TBLS extra virgin olive oil
Coat the chops with curry and rest for 15 minutes at room temperature.
Add 2 TBLS olive oil to a pan over medium high heat and cook the chops for about 10 minutes, turning once.
Remove chops from pan and let rest.
Add 1 TBLS olive oil to a pan over medium high heat and saute onions until transluscent.
Add 3 cups of apple cider to the pan with the sauted onions and bring to a simmer. Allow cider to reduce by about half.
Skin and dice apples while cider is reducing.
Add apples and remaining cider, bring back up to a simmer.
Add corn starch to thicken. Once the sauce is thickened a bit, add the pork chops back in for 5 minutes and serve.
I love the bite of the curry and the sweetness of the apples together. The one thing I would probably do next time is to add some salt. Also, using a tenderloin instead of a chop would probably be an improvement.