Pork and Apricot Parcels
Ingredients
- 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
Instructions
- 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