Title: Apple and pork curry
 Categories: Meats
      Yield: 4 servings
 
      2 tb Olive Oil
      4 ea Boneless Pork Chops, trimmed
      1 ea Small onion, sliced thin
      1 ea Clove of Garlic, minced
      1 ea Tart Cooking Apple
      1 ea 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
      1 x  Salt
      1 x  Freshly Ground Black Pepper
      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.