Why is it that so many professing Christians make no spiritual progress, and indeed make no efforts to grow in grace? Why? Because they care nothing about it! To take up a “mere profession” is all they desire; but to proceed from one degree of piety to another; to grow in grace – is no part of their desire... Is it possible to be a Christian and yet destitute of this desire to grow in grace? No, it is not! I tell you, it is not! If you have no concern to grow in grace – there is no grace in you! You are a piece of dead wood – and not a living branch! You are a spiritual corpse – and not a living man! In this state there can be no growth – for dead things never grow!

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Meats		Apples, Main dishes, Onions, Pork	4	servings

INGREDIENTS

2	tb	Olive Oil
4	ea	Boneless Pork Chops; trimmed
1	ea	Small onion; sliced thin
1	ea	Clove of Garlic; minced
1	ea	Tart Cooking Apple
1	ea	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 or dried cherries.
NOTES : This was delicious. The pork was very tender (I used boneless
pork loin chops.) and the blend of flavors was very interesting. I
used dried cherries in the couscous.
Recipe by: From the Gazette
Posted to KitMailbox Digest  by Pat Hanneman <kitpath@earthlink.net>
on Sep 25, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””