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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