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Pork With Orange And Apricots Recipe
|Butter||1⁄2 Ounce (15 Gram)|
|Onion||1 Small, finely chopped|
|Green pepper||1⁄2 , cored, seeded and chopped|
|Stock||1⁄3 Pint (200 Milliliter)|
|Dried apricots||2 Ounce|
|Watercress sprig||10 Gram (for garnish)|
Serving size: Complete recipe
Calories 738 Calories from Fat 302
% Daily Value*
Total Fat 34 g52.1%
Saturated Fat 14.5 g72.5%
Trans Fat 0.2 g
Cholesterol 188.5 mg
Sodium 789.5 mg32.9%
Total Carbohydrates 56 g18.6%
Dietary Fiber 7.6 g30.5%
Sugars 38 g
Protein 55 g109.7%
Vitamin A 60.4% Vitamin C 124.1%
Calcium 13.1% Iron 19.5%
*Based on a 2000 Calorie diet
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.