---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple and Pork Curry
 Categories: Pork/ham
      Yield: 4 Servings
 
      2 tb Olive oil
      4    Boneless pork chops;
           - trimmed
      1 sm Onion; sliced thin
      1 cl Garlic; minced
      1    Tart cooking apple;
           - peeled, sliced
      1 sm Sweet red pepper;
           - seeded, sliced
    1/2 c  Chicken stock
      1 ts Corn starch
      1 ts Curry powder
    1/2 ts Ground cumin
    1/2 ts Cinnamon
           Salt
           Black pepper;
           - freshly ground
           Parsley or coriander;
           - chopped
 
  In a heavy frying pan, 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.

  Recipe FROM: The Gazette, Feb 20, 1991
 
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