Title: Apple and Pork Curry
Categories: Pork
Yield: 4 Servings
| 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.