| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 2 | tb | 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 | c | Chicken Stock |
| 1 | ts | Cornstarch |
| 1 | ts | Curry Powder |
| 1/2 | ts | Ground Cumin |
| 1/2 | ts | Cinnamon |
| Salt | ||
| Freshly Ground Black Pepper | ||
| Chopped Parsley or Coriander |
INSTRUCTIONS
* 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. From The Gazette, 91/02/20. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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