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 t Cornstarch

1 t Curry Powder

1/2 t Ground Cumin

1/2 t 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.