Pork With Orange And Apricots
|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)|
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.