4    Center-cut pork chops,
- 1 inch thick.
Kosher salt to taste
Fresh cracked black pepper

–CINNAMON-APPLE RELISH–
1 sm Red bell pepper, diced
1 sm Onion, diced
4 Granny Smith apples, peeled
-and soaked in lemon water
2 tb Fresh ginger grated or chopt
2 tb Brown sugar
1/4 ts Red pepper flakes
1 tb Curry powder (Madras?)
1/2 ts Turmeric
1 Cinnamon stick
5 Whole cloves
2 Bay leaves
1 1/2 c Apple juice
1 c Apple cider vinegar
1 c Toasted almonds
1 tb Cornstarch
1 1/2 tb Water

Season pork chops with salt and pepper. Sear on both sides in a hot pan
over medium-high heat until golden brown. Remove and place on a baking
sheet. Place in a 375 degree oven for 8 minutes. Remove from oven. Spoon
cinnamon-apple relish on a serving platter and arrange chops on top.
CINNAMON-APPLE RELISH: (Also delicious with grilled quail, chicken or
venison sausage.)
Coat a large skillet with vegetable oil spray and place over medium heat;
add bell pepper and onion and saute until softened. Add apples, ginger,
brown sugar, pepper flakes, curry powder, turmeric, cinnamon stick, cloves
and bay leaves; continue to saute until they release their aroma. Add apple
juice and vinegar and bring to a boil. Add almonds.
Dissolve cornstarch in water and stir into mixture; simmer and let reduce
for 20 minutes. Use as directed above.