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Grilled Pork Chops with Cinnamon Apple Relish

4 pork chops
1/4 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray
1 red bell pepper, seeded and diced
1 onion, diced
4 apples, cored and chopped
2 tablespoons grated gingerroot
2 tablespoons firmly packed brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon curry powder
1/2 teaspoon ground turmeric
1 cinnamon stick
5 whole cloves
2 bay leaves
1 1/2 cups apple juice
1 cup cider vinegar
1 cup almond, toasted
1 tablespoon cornstarch
1 1/2 tablespoons water
1 lemon

1. Preheat oven to 375*F.
2. Season pork chops with salt and pepper. Fry in a hot skillet over medium-high heat until golden brown. Place on a baking sheet for 8 minutes.
3. Meanwhile, in a skillet coated with vegetable cooking spray, cook diced red bell pepper and diced onion until tender. Add chopped apples (soaked in water and juice of 1 lemon to prevent browning and drained), grated ginger root, brown sugar, red pepper flakes, curry, turmeric, cinnamon stick, whole cloves, and bay leaves; continue cooking for 3 minutes. Stir in apple juice and cider vinegar; bring to a boil. Add toasted almonds.
4. In a small bowl dissolve cornstarch in water; stir into the apple juice mixture and cook until thickened, about 20 minutes. Spoon over a serving plate and arrange the pork chops on top.

Makes 4 servings.