Ingredients

2 Tbsp. olive oil
4 each boneless pork chops trimmed
1 each small onion sliced thin
1 each clove of garlic minced
1 each tart cooking apple
1 each small sweet red pepper
1/2 C. 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

Cooking Instructions

The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips. In a heavy fry 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 fry pan; 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 flavored with chopped green onions and raisins.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)