2 tbsp 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 cup Chicken Stock
1 tsp Cornstarch
1 tsp Curry Powder
1/2 tsp Ground Cumin
1/2 tsp Cinnamon
Salt
Freshly Ground Black Pepper
Chopped Parsley or Coriander
Directions
* 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.