| 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.
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