* 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,
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|Serving Size: 1 Serving (347g)|
|Recipe Makes: 4|
|Calories from Fat: 186 (44%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 139.1mg||43 %|
|Sodium 199.8mg||7 %|
|Potassium 891.4mg||23 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 10.4g|
|Protein 43.5g||62 %|
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Calories per serving: 419
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