Gluten and Dairy Free Pork with Apricots and Dates

9 Jun

Goodness me, it’s been a while since I’ve posted! It must be time for a new recipe.

For this one you will need;

4 pork chops, pork escalopes or diced pork (500g)

4 heaped teaspoons Marigold Vegetable Boullion

500ml- 1 litre boiling water (depending on how thick you like your gravy)

4 heaped teaspoons cornflour

1 cup dried pitted apricots- chopped

1 cup dried pitted dates- chopped

  1. Preheat your oven to Gas Mark 6
  2. Put the pork chops/ escalopes into a lidded casserole dish and cook for 30 mins
  3. Meanwhile, make the gravy- mix the boiling water with the vegetable boullion and give it a good stir. In another cup, mix the cornflour with a dash of cold water and mix to a paste. Add the cornflour to the gravy mix and stir well. Put in your chopped dates and apricots and leave to soften whilst your meat is cooking
  4. Take the pork out of the oven, drain off any fat or other liquid. Pour in your gravy mix, complete with the apricots and dates. Cook in the oven for a further 30 minutes. (Always check your pork is thoroughly cooked, my timings are based on using thin pork escalopes).
  5. And voila! The simplest, easiest dish in the world and it tastes wonderful. This is said by a person who doesn’t normally enjoy fruit in savory dishes!

Sorry I forgot to take you a picture.


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