Ingredients
½ cup dried apricots, sliced
4 x thick-cut pork forequarter chops
Sea-salt flakes and freshly ground black pepper, to season
¾ cup plain flour
2 tsp chipotle seasoning
¼ cup vegetable oil
2 red onions, thickly sliced
4 sticks celery, chopped
6 cloves garlic, smashed
1 bunch sage leaves
1 cup white wine
2 cups chicken stock
½ cup apricot jam
2 x 410g apricot halves in juice
½ cup tamari almonds, roughly chopped
Garden salad and sliced baguette, to serve
Method
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Preheat oven to 170°C fan-forced (190°C conventional). Put dried apricots in a bowl and cover with boiling water. Set aside. Season pork chops. Mix flour and chipotle seasoning, then toss with chops until very well coated. Set aside for 2 minutes; toss again. Shake off excess.
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Heat half of the oil in a large frying pan on high, sear chops on each side until just golden, then drain on kitchen paper. Discard oil. Pour remaining oil into pan, then fry onion, celery, garlic and sage for 5 minutes until lightly browned. Transfer to a deep-sided roasting pan.
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Drain dried apricots. Pour in wine, stock and jam, arrange chops on top with both apricots and almonds, then cover with baking paper and bake for 20 minutes. Remove paper and bake for a further 15-20 minutes. Serve pork tray bake with garden salad and baguette.