I recently threw away my 15-year-old paperback copy of Better Homes & Gardens Cookbook (the one in the plaid cover) as it had fallen into decay & ruin. I thought that I had rescued all the recipes that I used from it. Alas, I discovered tonight that not only did I not save our favorite pork chop recipe, but also it is not in the newer edition of that cookbook (which I own in the 3-ring-binder format). What follows is my attempt to reconstruct that dish. I am happy to report success, or near enough. In the original recipe, we used the electric frying pan & bone-in chops. If anyone can figure out what the settings for that would be, please add them below. Please–in that version, the chops cook in the sauce & it’s equally delicious while being less work.
4 boneless pork chops
1-2 tbs butter
1 large apple, cored & chopped (does not need to be peeled)
roughly the same amount of chopped onion (or a bit less)
3 oz cream cheese (a little less than half of what is now the standard pkg)
1-2 teas. curry powder
2 chicken boullion cubes
1 cup apple juice or water
1. Set broiler to high. Lightly grease top rack of broiler pan & arrange pork chops on it. Broil 3-4 inches away from heat for 10 minutes, then turn them over & broil 10 minutes more. If the internal temperature has not reached 160 degrees, or if you want them more browned, keep cooking 5 minutes more.
2. In a frying pan over medium heat, melt butter & cook apple & onion until onion is clear. Add everything else, cook & stir til cream cheese has melted & mixture gets bubbly. It will thicken upon cooling. Serve over pork chops & enjoy!