The Perfect Apple and Pork Curry
By Dave Riley
A delicious mild, tangy, curry, using pork chops, cooking apple, spices and herbs.
- 2 tablespoons olive oil
- 4 Pork Chops trimmed / boneless
- 1 Small onion sliced thin
- 1 Clove Garlic minced
- 1 Tart Cooking Apple
- 1 Small Sweet Red Pepper
- 1/2 cup Chicken Stock
- 1 teaspoon Cornstarch
- 1 teaspoon Curry powder
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Cinnamon
- Black Pepper freshly ground
- Parsley Chopped
- or Coriander
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly
* The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips.
In a heavy fry pan, 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 fry pan; 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
Bramley cooking apples are ideal for this recipe. Do not overcook the pork chops and remove from the fridge and allow to reach room temperature before cooking.