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mix together 1 tsp thyme, 1 tsp marjoram, salt and pepper to taste. Brush the chops lightly with oil and cake them on both sides with the herb mixture. Brown them quickly on both sides to seal in juices and create an herb crust. Place them in the oven for 20-25 minutes at 400-450 degrees, until juices run clear. Saute the onions in the drippings from sauteing the chops until they soften and develop color, then add the garlic, sauteing gently for 2-3 minutes, then add the apples and saute until they begin to soften. Remove the apple mixture and set aside. Add the wine, broth, cream, mustard, curry powder, herbs, fresh ground salt & pepper to taste to the hot pan and boil until thickened. Stir in apple mixture to briefly re-warm. serve the curry over the chops.
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Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat