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2 tablespoon Olive Oil
1 pound Pork Chops
1 small Onion, Thinly Sliced
1 Garlic Clove, Minced
1 Apple, Fresh, Peeled & Sliced
1 small Red Pepper, Cut In Strips
½ cup Chicken Stock
1 teaspoon Cornstarch
1 teaspoon Curry
½ teaspoon Cumin
½ teaspoon Cinnamon
Parsley, Chopped
In a heavy frypan, heat oil over medium high heat. Cook trimmed 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 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook 1 or 2 minutes until slightly reduced and thickened.
Return pork chops to frypan; adjust seasoning with salt and pepper. Cook 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.
1 pound Pork Chops
1 small Onion, Thinly Sliced
1 Garlic Clove, Minced
1 Apple, Fresh, Peeled & Sliced
1 small Red Pepper, Cut In Strips
½ cup Chicken Stock
1 teaspoon Cornstarch
1 teaspoon Curry
½ teaspoon Cumin
½ teaspoon Cinnamon
Parsley, Chopped
In a heavy frypan, heat oil over medium high heat. Cook trimmed 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 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook 1 or 2 minutes until slightly reduced and thickened.
Return pork chops to frypan; adjust seasoning with salt and pepper. Cook 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.