Personal preference is for boneless pork loin cutlets or pork steaks, but this will work with any kind of pork chops you like. Heat olive oil in a deep skillet and brown the pork chops on both sides. Remove chops, drain out excess oil then return chops to the pan.
Chop garlic and add it to the hot pan with pork and cook briefly. The garlic will smell great.
If using fresh tomatoes, get some that are very ripe and juicy and puree them briefly in a food processor.
Dollop on 4-5 heaping table spoons of apple sauce. Then add all of the spices and stir them into the apple sauce and tomato puree making a thick curry sauce.
Reduce heat and simmer, covered for 20-30 minutes until pork is cooked through. If sauce is too thin, remove cover and increase heat to evaporate some of the liquid. Keep a close watch on this and stir frequently.
Lynn Salmon <>{
