Directions

1. Heat oil in heavy skillet; brown chops on both sides, about 2 minutes per side. Remove chops from pan and set aside. Melt butter in pan; sauté onion and garlic until light brown, about 5 minutes. Stir in curry powder, apple juice and pineapple; bring to a boil. Return chops to pan. Cover and simmer 6-8 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Salt and pepper to taste.