Categories: Pork/ham 
      Yield: 4 servings 
  
      2 tb Olive Oil                           1 ts Cornstarch 
      4 ea Boneless Pork Chops, trimmed        1 ts Curry Powder 
      1 ea Small onion, sliced thin          1/2 ts Ground Cumin 
      1 ea Clove of Garlic, minced           1/2 ts Cinnamon 
      1 ea Tart Cooking Apple                  1 x  Salt 
      1 ea Small Sweet Red Pepper              1 x  Freshly Ground Black Pepper 
    1/2 c  Chicken Stock                       1 x  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.