Instructions: Combine salt, curry, pepper and orange peel. Rub on both sides of the pork cutlets. Set aside.

Cut each potato into 6 or 8 pieces. Core the apple; do not peel; cut apple into pieces that are slightly larger than the potatoes (apples cook faster). Squeeze lemon juice on cut apples. Sprinkle with salt and pepper and toss.

Place a large, heavy, non-stick flat-bottom wok or a skillet on a burner set to high. Spray the pan or the meat, and brown pork chops on both sides. Remove pork to a plate.

Drain off fat, if any. Add potatoes and apples and saute on high for 1 minute to light brown some pieces. Add the water and bouillon just to cover the potatoes and apples.

Place the meat on top. Reduce heat to a very low simmer; cover and cook 30 minutes undisturbed. Test the potatoes for desired doneness. If done, remove meat to rest on dinner plates.

Increase the heat and continue to cook the potatoes and apples, cover ajar, for about 5 to 7 minutes (long enough to microwave a side vegetable like broccoli and carrots). Remove cover and thicken the gravy with the starch mixture. Taste the gravy and sweeten, if desired.

Slice the meat on the plate. Ladle gravy on top and a portion of the potatoes along side. Serve hot with mustard (optional).

Serving Ideas : Broccoli and sliced carrot as a side dish; vanilla lowfat yogurt with blackberries for dessert.

potatoes and apples go well together. This is tested. Would work with other types of meat or a mushroom burger. We made two chops and all the stew; added the leftover stew to a canned soup.

Description: "Apple and potato stew with pork cutlet. (Suitable for turkey or chicken.)"

NOTES : Review: the pork was thoroughly done and a bit dry with this procedure. Another way to make this would be to partially cook the potato, reduce the sauce and cook for about 20 minutes before making the gravy. We served a puree of yogurt, blackberries, balsamic vinegar, honey-mustard as a dipping sauce for the pork. (Hanneman 9-24-00)

Plan leftovers: Reduce the amount of pork to serve two but make all the potato and apple stew. Add the leftover portion to a canned lentil soup serve with a rye roll and slaw.

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