* 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.