Apple and Pork Curry

20 minutes Prep: 5 minutes Cook: 15 minutes

425 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	tablespoons	olive oil
24	ounces	pork chops	about four chops, boneless, trimmed
1	small	onion	thinly sliced
1	clove	garlic	minced
1	large	apple	tart cooking variety
1	small	sweet red bell pepper
1/2	cup	chicken broth
1	teaspoon	cornstarch
1	teaspoon	curry powder
1/2	teaspoon	cumin
1/2	teaspoon	cinnamon
1	x	salt	to taste
1	x	black pepper	to taste, fresh ground
1	x	parsley leaves	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.

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Nutrition Facts

Serving Size 243g

Amount per Serving

Calories 425 45% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 6.0g	31%
Trans Fat 0.0g
Cholesterol 144mg	48%
Sodium 150mg	6%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 51.0g	103%

Vitamin A	12%		Vitamin C	45%
Calcium	5%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

An Absolutely Perfect Roast Goose!

I used this recipe on Christmas and it was the first time I made a goose. I used a 10 lb goose & the cooking method was terrific. I pricked the goose all over & then boiled it briefly, for about a minute. I stuffed the bird with aromatics (apple, onion, celery) and then roasted it. The skin was not greasy at all. I didn't use the stuffing recipe reccomended in this recipe, but of all the cooking methods I read online, this appeared to be the best. I plan on using it again. The key is to have a roasting rack that is high off the bottom of the pan.

Reviewed by gooseboy