Apple & pork curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | 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 | |
| ½ | cup | Chicken Stock |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Curry Powder |
| ½ | teaspoon | Ground Cumin |
| ½ | teaspoon | Cinnamon |
| Salt | ||
| Freshly Ground Black Pepper | ||
| Chopped Parsley or Coriander | ||
Directions
* 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.