| 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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