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 t Cornstarch 1 t Curry Powder 1/2 t Ground Cumin 1/2 t 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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