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 t  Cornstarch
      1 t  curry powder
    1/2 t  Ground Cumin
    1/2 t  Cinnamon
           Salt
           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 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.