Pork With Orange And Apricots Recipe
Ingredients
15 g (1/2 oz) butter
2 pork chops grated rind and juice of 1/2 orange
Salt and pepper
1 small onion, finely chopped
1/2 green pepper, cored, seeded and chopped
200 ml (1/3 pint) stock
1 teaspoon cornflour
Pinch of sugar
50 g (2 oz) dried apricots watercress sprigs to garnish
Directions
Melt the butter in a frying pan.
Add the chops and fry on both sides until evenly browned.
Transfer to a shallow ovenproof dish, using a slotted spoon.
Sprinkle with the orange rind and salt and pepper to taste.
Add the onion and pepper to the fat remaining in the pan and fry until soft.
Stir in the stock.
Blend the cornflour with the orange juice and add to the pan.
Heat, stirring, until the sauce thickens.
Add the sugar and salt and pepper to taste.
Arrange the apricots on top of the pork and pour over the sauce.
Cover with foil and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 to 1 1/4 hours.
Add the chops and fry on both sides until evenly browned.
Transfer to a shallow ovenproof dish, using a slotted spoon.
Sprinkle with the orange rind and salt and pepper to taste.
Add the onion and pepper to the fat remaining in the pan and fry until soft.
Stir in the stock.
Blend the cornflour with the orange juice and add to the pan.
Heat, stirring, until the sauce thickens.
Add the sugar and salt and pepper to taste.
Arrange the apricots on top of the pork and pour over the sauce.
Cover with foil and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 to 1 1/4 hours.
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