50 g (2 oz) dried apricots, thinly sliced
25 g (1 oz) blanched almonds, shredded
45 ml (3 tbsp) brandy
30 ml (2 tbsp) oil
4 pork loin chops, boned and trimmed of excess fat
salt and freshly ground black pepper
chopped parsley, to garnish
25 g (1 oz) blanched almonds, shredded
45 ml (3 tbsp) brandy
30 ml (2 tbsp) oil
4 pork loin chops, boned and trimmed of excess fat
salt and freshly ground black pepper
chopped parsley, to garnish
method
1. Put the apricots and almonds into a bowl, pour over the brandy and marinate overnight.
2. Heat the oil in a frying pan and quickly brown the chops to seal, turning once.
3. Place each chop on a square of foil. Spoon a little of the apricot mixture over each and season well. Fold the foil over each chop, loosely, sealing the edges well.
4. Put into a steamer over boiling water, cover and steam for 50-60 minutes. Serve from the parcels, garnished with parsley.
2. Heat the oil in a frying pan and quickly brown the chops to seal, turning once.
3. Place each chop on a square of foil. Spoon a little of the apricot mixture over each and season well. Fold the foil over each chop, loosely, sealing the edges well.
4. Put into a steamer over boiling water, cover and steam for 50-60 minutes. Serve from the parcels, garnished with parsley.
serving amount
serves 4
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