Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive Oil 1 ts Cornstarch
4 ea Boneless Pork Chops, trimmed 1 ts Curry Powder
1 ea Small onion, sliced thin 1/2 ts Ground Cumin
1 ea Clove of Garlic, minced 1/2 ts 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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