| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jamaican |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 4 |
|
Pork chops; trimmed of excess |
|
|
; fat |
| 100 |
g |
Baby onions; peeled and halved |
|
|
; (4 oz) |
| 2 |
|
Carrots; diced |
| 2 |
|
Sticks celery; sliced |
| 6 |
|
Dried apricots; halved |
| 2 |
tb |
Flour |
| 150 |
ml |
Pork stock; (1/4 pint) |
| 125 |
ml |
Orange juice; (4 fl oz) |
| 1 1/2 |
ts |
Schwartz Jamaican Jerk Seasoning |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Wholegrain mustard |
| 100 |
g |
French beans; cut into 2.5cm (1 |
|
|
; inch) pieces (4 oz) |
|
|
Mashed potato seasoned with Schwartz |
|
|
; Black & Red pepper |
INSTRUCTIONS
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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