* 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 or dried cherries.

NOTES : This was delicious. The pork was very tender (I used boneless pork loin chops.) and the blend of flavors was very interesting. I used dried cherries in the couscous. Recipe by: From the Gazette Posted to KitMailbox Digest by Pat Hanneman ~~ltkitpath~~at;earthlink.net> on Sep 25, 1998,