1

In a large, heavy skillet fry pork chops in oil until browned on both sides. Remove chops, then add onion, flour, and curry powder to the pan. Fry for 1 minute and then add beef broth. Stir and add pepper, jam, tomatoes, salt and tomato paste and bring to a boil. Lower the heat and place chops back into the pan.

2

Cover and simmer gently for about 1 hour, until chops are tender. Remove pork chops and arrange on a warmed serving dish. Drizzle sauce on top of the chops.