This is a versatile and tasty way to make the most out of pork’s delicious flavour with this one-pot recipe. It only takes 2hrs and 20 mins to make and is well worth the wait. With plenty of flavour, this dish is perfect for serving for Sunday lunch. Triple tested in the Woman’s Weekly kitchen these chops are cooked in a tangy onion and sweet cider sauce which really compliments the meat. At only 434 calories per serving, what’s not to love about this delicious cider and apricot braised chops recipe.
- 2 tbsp oil
- 4 pork chops or loin steaks
- 250g Chantenay carrots, trimmed
- 2 leeks, sliced
- 1 onion, peeled and sliced
- 2 level tbsp plain flour
- 500ml bottle of cider
- 175g dried ready-to-eat apricots
- 1 level tbsp wholegrain mustard
- Salt and freshly ground black pepper
- Mashed potato and green beans, to serve
- 1.75 litre casserole dish
Set the oven to 180°C/350°F/Gas Mark 4. Heat the oil in a flameproof casserole or frying pan. Brown the pork on both sides and edges. Place in a casserole dish.
Add the carrots, leeks and onion to the frying pan and cook for 5-8 mins, stirring occasionally. Sprinkle over the flour, then gradually add the cider, stirring well so the sauce thickens. Add the apricots. Stir in the mustard and seasoning.
Pour into the casserole dish, cover and cook in the oven for 1½-1¾ hours, or until the meat is tender.
Top tip for making Cider and apricot braised chops
This recipe also works well with prunes instead of apricots.