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Preparation time:
20 minutes
Cooking time:
2 hours
Serves:
6
Calories:
265
(per serving)
Fat:
10
g (per serving)
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Ingredients
6 Pork loin chops with kidneys attached
Salt and Freshly ground pepper
125g/4oz no-soak dried apricots, chopped
1 large cooking apple, peeled, cored and sliced
50g/2oz sultanas
1 tsp ground coriander
Preheat the oven to mark 4/350F/180C. Place the pork chops on a board and sprinkle them with salt & pepper. Cover 5 of the chops with the apricots, apple, sultanas and coriander. Place one chop on top of another, ending with the plain chop and press down firmly to form a neat stack. Tie the chops together with string and then stand them, skin and fat side up, in a roasting tin and roast uncovered for 1 ¾ to 2 hours. Remove string and place chops on a platter, serve with seasonable vegetables.
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