Side Pannel
Apple and Pork Curry
Ingredients List
- 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 ts Cornstarch
- 1 ts Curry Powder
- 1/2 ts Ground Cumin
- 1/2 ts Cinnamon
- Salt
- Freshly Ground Black Pepper
- Chopped Parsley or Coriander
Directions
* 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.
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.
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