A combination of pork and apricots, Varkenslappen met Abrikozen (fahr-kens-luppen mett abri-koe-zen) is a delicious dish from Holland. Serve with braised cabbage and a chilled bottle of Moselle.
6 thick pork chops
2 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground ginger
2 teaspoon grated nutmeg
1 teaspoon salt
1 teaspoon black pepper
4 oz. butter
2 onions, finely chopped
A tasty combination of pork and apricots, Varkenslappen met Abriko-zen is a delicious dish from Holland.
6 potatoes, peeled and cut into
2-inch thick slices
1 lb. canned apricot halves, with the can juice reserved
1 tablespoon soft brown sugar
Preheat the oven to moderate 350 ‘F (Gas Mark 4, 180°C).
Season the chops with the garlic, coriander, ginger, nutmeg, salt and pepper. Set aside.
In a large frying-pan, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the onions and potatoes and fry, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown. With a slotted spoon, transfer the onions and potatoes to a large ovenproof serving dish. Set aside.
Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the chops and fry for 8 to 10 minutes, turning once, or until they are golden brown all over.
Remove the pan from the heat and transfer the chops to the dish. Place the apricot halves over the chops and pom-over the can juice and sugar.
Cover the dish with aluminium foil. Place the dish in the centre of the oven and cook the chops for 30 minutes. Remove the foil and cook for a further 15 minutes or until the apricots are lightly browned and the chops are tender when pierced with the point of a sharp knife.
Remove the dish from the oven. Serve immediately, straight from the dish.