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Print this Recipe    Pork Chops 64

Pork with Orange and Apricots

15g butter
2 pork chops
grated rind and juice 1/2 orange
salt and pepper
1 small onion, finely chopped
1/2 green pepper. cored, seeded and chopped
3/4 cup stock
1 tsp cornflour
1/2 cup dried apricots
watercress sprigs to 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 orange rind. Add 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 the sauce over.
Cover with foil and cook at 180 C for 1 to 1 1/4 hours. Serve hot
garnished with watercress sprigs.

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