2 Tbl Olive Oil	1 Tsp Cornstarch
4 Boneless Pork Chops, trimmed	1 Tsp Curry Powder
1 Small onion, sliced thin	1/2 Tsp Cumin, Ground
1 Clove of Garlic, minced	1/2 Tsp Cinnamon
1 Tart Cooking Apple	1 Salt
1 Small Sweet Red Pepper	1 Black Pepper, Freshly Ground
1/2 Cup Chicken Stock	1 Parsley (or Coriander), Chopped

* 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.