Apple and Pork Curry

Yields:	4 servings
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	Preparation	5 minutes
	Cooking	15 minutes
	Ready In	20 minutes

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Ingredients

2	tablespoons	olive oil
24	ounces	pork chops	about four chops, boneless, trimmed
1	small	onion	thinly sliced
1	clove	garlic	minced
1	large	apple	tart cooking variety
1	small	sweet red bell pepper
1/2	cup	chicken broth
1	teaspoon	cornstarch
1	teaspoon	curry powder
1/2	teaspoon	cumin
1/2	teaspoon	cinnamon
1	x	salt	to taste
1	x	black pepper	to taste, fresh ground
1	x	parsley leaves	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.

Serves 4.