Apple & pork curry

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive Oil
4 \N Boneless Pork Chops, trimmed
1 \N Small onion, sliced thin
1 \N Clove of Garlic, minced
1 \N Tart Cooking Apple
1 \N Small Sweet Red Pepper
½ cup Chicken Stock
1 teaspoon Cornstarch
1 teaspoon Curry Powder
½ teaspoon Ground Cumin
½ teaspoon Cinnamon
\N \N Salt
\N \N Freshly Ground Black Pepper
\N \N Chopped Parsley or Coriander

* 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.

Similar recipes