Thursday, June 12, 2008

Pork And Apricot Casserole

Pork And Apricot Casserole
serves 4

4 lean pork loin chops
1 onion, finely chopped
2 yellow peppers, seeded and sliced
2 teaspoons medium curry powder
1 tablespoon plain flour
250ml/9fl oz chicken stock
100g/4oz dried apricots
2 tablespoons wholegrain mustard
salt and freshly ground black pepper

• Trim the excess fat from the pork and fry without fat in a large heavy pan until lightly browned.Add the onion and peppers, and stir over a medium heat for 5 minutes. Stir in the curry powder and the flour.
• Add the stock, stirring, then add the apricots and mustard. Cover and simmer for 25–30 minutes until tender. Season with salt and pepper, and serve hot.

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