Categories: Pork, Fruits, Tex-mex 
      Yield: 4 servings 
  
      4    Center-cut pork chops, 
           - 1 inch thick. 
           Kosher salt to taste 
           Fresh cracked black pepper 
 
---------------------------CINNAMON-APPLE RELISH--------------------------- 
      1 sm Red bell pepper, diced 
      1 sm Onion, diced 
      4    Granny Smith apples, peeled 
           -and soaked in lemon water 
      2 tb Fresh ginger grated or chopt 
      2 tb Brown sugar 
    1/4 ts Red pepper flakes 
      1 tb Curry powder (Madras?) 
    1/2 ts Turmeric 
      1    Cinnamon stick 
      5    Whole cloves 
      2    Bay leaves 
  1 1/2 c  Apple juice 
      1 c  Apple cider vinegar 
      1 c  Toasted almonds 
      1 tb Cornstarch 
  1 1/2 tb Water 
  
    Season pork chops with salt and pepper. Sear on both sides in a hot 
  pan over medium-high heat until golden brown. Remove and place on a 
  baking sheet. Place in a 375 degree oven for 8 minutes. Remove from 
  oven. Spoon cinnamon-apple relish on a serving platter and arrange 
  chops on top. 
  CINNAMON-APPLE RELISH: 
  (Also delicious with grilled quail, chicken or venison sausage.) 
    Coat a large skillet with vegetable oil spray and place over medium 
  heat; add bell pepper and onion and saute until softened. Add apples, 
  ginger, brown sugar, pepper flakes, curry powder, turmeric, cinnamon 
  stick, cloves and bay leaves; continue to saute until they release 
  their aroma. Add apple juice and vinegar and bring to a boil. Add 
  almonds. 
    Dissolve cornstarch in water and stir into mixture; simmer and let 
  reduce for 20 minutes. Use as directed above.