In a shallow dish, mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat both sides of the pork with the flour mixture, shaking off the excess. In a large (12-inch) nonstick skillet over medium-high heat, heat 1 tbsp of the oil. In 2 batches add the pork and cook, turning once, until lightly browned, about 5 minutes. Add more oil as needed. Transfer to a plate and set aside.

Add the remaining 1 tbsp oil to the skillet. Add the apple and onion and cover. Cook until the onion is golden, about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Add the curry powder and stir for 30 seconds.

Stir in the chicken broth and banana. Return the pork to the skillet and bring to a simmer. Reduce the heat to low and cook until the apple is tender and the sauce has thickened, about 3 minutes.

In a small bowl, stir together the yogurt and cornstarch until the cornstarch is dissolved. Add to the skillet, along with the raisins. Heat through gently, but do not boil. Season with salt and pepper to taste.

Spoon the rice onto dinner plates and top with the pork and sauce. Sprinkle with the scallions and serve immediately. Pass a bowl of chutney on the side.