Pork with Orange and Apricots

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“from New Zealand”

Ingredients Nutrition

  • 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
  • 34 cup stock
  • 1 teaspoon cornflour
  • 12 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. Stir in the stock.
  6. Blend the cornflour with the orange juice and add to the pan.
  7. Heat, stirring, until the sauce thickens.
  8. Add the sugar and salt and pepper to taste. Arrange the apricots on top of the pork and pour the sauce over.
  9. Cover with foil and cook at 180 C for 1-1 1/4 hours.
  10. Serve hot garnished with watercress sprigs.

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