| Jamaican Pork Casserole
1 tablespoon of oil
4 Pork chops; trimmed of fat
100 grams Baby onions, peeled and diced, 4 oz
2 Carrots, diced
2 Sticks celery, sliced
6 Dried apricots, halved
2 tablespoons of Flour
150 milliliters of Pork stock; (1/4 pint)
125 milliliters of Orange juice; (4 fl oz)
1 1/2 teaspoons of Schwartz Jamaican Jerk
1/4 teaspoon of salt
1 teaspoon of Wholegrain mustard
100 grams French beans; cut into 2.5cm inch) pieces (4 oz)
TO SERVE
Mashed potato seasoned with black & red pepper
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Pre-heat the oven to 180ºC., 350ºF.F, Gas Mark 4. Heat the oil in a frying pan and fry the chops until browned. Transfer to an ovenproof casserole dish. Add the onions, carrots, celery and apricots. Stir the flour into the pan and cook for 1 minute. Gradually blend in the stock and orange juice. Bring to the boil, stirring. Add the Jamaican Jerk Seasoning, salt and mustard. Pour over the chops. Cover and cook for 30 minutes. Add the French beans and cook for a further 30 minutes. Serve with mashed potatoes seasoned with Black & Red Pepper. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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