Pork with Orange and Apricots Recipe

Name: Pork with Orange and Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 g butter; 2 pork chops; 12 orange, rind grated,and juice of; salt & pepper; 1 small onion, finely chopped; 12 green pepper, cored, seeded and chopped; ¾ cup stock; 1 teaspoon cornflour; ½ cup dried apricot; to taste watercress, springs to garnish

Servings: persons

15 g butter
2 pork chops
12 orange, rind grated,and juice of
salt & pepper
1 small onion, finely chopped
12 green pepper, cored, seeded and chopped
¾ cup stock
1 teaspoon cornflour
½ cup dried apricot
to taste watercress, springs to garnish

1
Melt the butter in a frying pan.
2
add the chops and fry on both sides until evenly browned.
3
Transfer to a shallow ovenproof dish, using a slotted spoon.
4
Sprinkle with orange rind.
5
Add onion and pepper to the fat remaining in the pan and fry until soft.
6
Stir in the stock.
7
Blend the cornflour with the orange juice and add to the pan.
8
Heat, stirring, until the sauce thickens.
9
Add the sugar and salt and pepper to taste.
10
Arrange the apricots on top of the pork and pour the sauce over.
11
Cover with foil and cook at 180 C for 1-1 1/4 hours.
12
Serve hot garnished with watercress sprigs.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 g butter, 2 pork chops, 12 orange, rind grated,and juice of, salt & pepper, and more.

Yes, Pork with Orange and Apricots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork with Orange and Apricots

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