Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| 4 \N | Pork chops; trimmed of excess |
| \N \N | ; fat |
| 100 grams | Baby onions; peeled and halved |
| \N \N | ; (4 oz) |
| 2 \N | Carrots; diced |
| 2 \N | Sticks celery; sliced |
| 6 \N | Dried apricots; halved |
| 2 tablespoons | Flour |
| 150 millilitres | Pork stock; (1/4 pint) |
| 125 millilitres | Orange juice; (4 fl oz) |
| 1½ teaspoon | Schwartz Jamaican Jerk Seasoning |
| ¼ teaspoon | Salt |
| 1 teaspoon | Wholegrain mustard |
| 100 grams | French beans; cut into 2.5cm (1 |
| \N \N | ; inch) pieces (4 oz) |
| \N \N | Mashed potato seasoned with Schwartz |
| \N \N | ; Black & Red pepper |
TO SERVE
Pre-heat the oven to 180C, 350F, 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.
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