Preheat the oven to 180 °C. Heat the oil in a large pan. Season the chops with the salt and pepper and fry on both sides until golden brown. Remove from the pan and set aside.
Add the onions, curry powder, coriander and cumin and sauté until the onions are tender. Add 60ml of the apple juice or stock and bring to boil.
Turn into a deep 22cm ovenproof dish and arrange the potatoes on top (if using). Scatter the carrots and cabbage over and place the chops on top. Add the remaining apple juice or stock, cover and bake for about 30-40 minutes or until the chops are tender and done.
Serve with rice, bananas, chutney and a pineapple salad or with a tomato and onion sambal.
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