Pork and Apricot Parcels

Pork and Apricot Parcels

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Servings: 4
Calories: 372


  • 2 oz dried apricots thinly sliced
  • 1 oz blanched almonds shredded
  • 3 tbsp brandy
  • 2 tbsp oil
  • 4 pork loin chops boned and trimmed of excess fat
  • salt and freshly ground black pepper
  • chopped parsley to garnish


  • Put the apricots and almonds into a bowl, pour over the brandy and marinate overnight.
  • Heat the oil in a frying pan and quickly brown the chops to seal, turning once.
  • 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.
  • Put into a steamer over boiling water, cover and steam for 50-60 minutes. Serve from the parcels, garnished with parsley.
Calories: 372 kcal
Carbohydrates: 10 g
Protein: 31 g
Fat: 20g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 67 mg
Potassium: 711 mg
Fiber: 2 g
Sugar: 8 g
Vitamin A: 517 IU
Vitamin C: 1 mg
Calcium: 34 mg
Iron: 1 mg
Ingredients Pork, Pork Chop
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