ORANGE AND CINNAMON PORK
Preheat oven Electric 180C/Fan 160C, Gas 4
Servings: 2 people
Equipment
- frying pan
- chopping board & sharp knife
- garlic crusher
- grater
- jug
- Casserole dish with lid
Ingredients
- 2 tbsp oil
- 2 pork chops
- 1 onion
- 1 clove garlic
- 1 tsp fresh ginger
- 1 yellow pepper
- 1 tsp ground cumin
- 1 tsp cinnamon
- 2 tsp ground coriander
- 1 tbsp plain flour
- ½ pt chicken stock
- 2 tsp tomato puree
- 50 g dried apricots
- 1 orange
- 1 tsp caster sugar
- Salt & pepper
Instructions
- Method
- Peel and slice onion
- Peel and crush garlic
- Grate ginger
- Deseed and slice pepper
- Slice orange
- Heat oil and seal chops
- Remove chops
- Fry onion, garlic, ginger and pepper
- Cook 5-7mins until softening
- Add spices and flour, stirring well
- Gradually add stock, tomato puree, apricots, orange slices, sugar and seasoning
- Bring to boil, stir all the time
- Pour over the chops, cover and cook for 40-60mins,until chops are tender