Apple And Pork Currymeats 2 tablespoon 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 cup chicken stock 1 teaspoon cornstarch 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon cinnamon 1 salt 1 freshly ground black pepper 1 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. |
