Apple and Pork Curry

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 Arrowroot
1 ts Curry powder
1/2 ts Ground cumin
1/2 ts Cinnamon
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 arrowroot; 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 pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serves 4.

From: The Gazette, 91/02/20.