Apple and Pork Curry
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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.