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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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.
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