30 minutes before you are going to make the pork chops, remove pork from refrigerator and allow to come to room temperature (for more even cooking).

In a large skillet, add 2 tablespoons butter over medium high heat. Salt and pepper both sides of pork chops and add to hot skillet. Cook until browned and turn over and reduce heat to medium and cook until browned (about 15 minutes total) and juices run clear. Remove pork chops to a plate and cover with foil.

Add onion to skillet and sauté until light brown (about 5 minutes) over medium heat. Add apple slices and sauté for 3 minutes. Turn heat up to medium high. Add white wine, apple juice concentrate, curry, and chicken broth, and any accumulated juices from the pork. Cook until apples can easily be pierced with the tip of a knife (about 4 minutes). Add cream (or sour cream) and cook rapidly for 3-4 minutes or until the sauce has thickened and can coat the back of a spoon. Taste for seasoning and add more curry if you want a stronger flavor. Turn heat down to medium, and return the pork chops and any accumulated juices to the pan. Heat back up for 1-2 minutes on each side and serve.

10 WW Points (with low fat sour cream and jasmine rice)