serves 4
ingredients
4 lean pork loin chops
1 onion, finely chopped
2 yellow peppers, seeded
and sliced
2 teaspoons medium curry
powder
1 tablespoon plain flour
250ml/9fl oz chicken stock
100g/4oz dried apricots
2 tablespoons wholegrain
mustard
salt and freshly ground
black pepper
• Trim the excess fat from the pork
and fry without fat in a large
heavy pan until lightly browned.
Add the onion and peppers, and
stir over a medium heat for
5 minutes. Stir in the curry powder
and the flour.
• Add the stock, stirring, then add
the apricots and mustard. Cover
and simmer for 25–30 minutes until
tender. Season with salt and
pepper, and serve hot.
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