Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive Oil 1 t Cornstarch
4 ea Boneless Pork Chops, trimmed 1 t Curry Powder
1 ea Small onion, sliced thin 1/2 t Ground Cumin
1 ea Clove of Garlic, minced 1/2 t Cinnamon
1 ea Tart Cooking Apple 1 x Salt
1 ea Small Sweet Red Pepper 1 x Freshly Ground Black Pepper
1/2 c Chicken Stock 1 x Chopped Parsley or Coriander

* The cooking apple should be peeled and sliced, the pepper should be
seeded and cut into thin strips. In a heavy frypan, heat oil over
medium-high heat. Cook pork chops until browned on both sides and
almost cooked through; remove from pan and set aside. Over medium
heat, cook the onion, garlic, apple and red pepper strips for 2
minutes or until softened. Blend chicken stock with cornstarch; add
to pan along with curry powder, cumin and cinnamon; cook for 1 or 2
minutes until slightly reduced and thickened. Return pork chops to
frypan; adjust seasoning with salt and pepper. Cook for 1 or 2
minutes or until heated through. Serve pork chops with sauce and
sprinkle with fresh chopped parsley or coriander. Serve with
quick-cooking couscous flavoured with chopped green onions and
raisins. Serves 4. From The Gazette, 91/02/20.

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