Categories: Meats 
      Yield: 4 servings 
  
      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 
  
  * 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.