Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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