(Serves 4)

Oven gas mark 4 35OF, 18OC

4 pork chops
½ lb fresh (or 7 ½ can tinned) apricots
1 oz lard or margarine
2 ozs sultanas
½ level tsp curry powder
juice of 1 orange
Watercress to garnish

Melt margarine or lard. Trim chops, reserving fat. Fry until browned on both sides. Remove to the dish (2 pint ovenproof). Halve and stone apricots (or drain tinned fruit and keep juice). Chop roughly, add to pan with sultanas and curry powder. Stir in orange juice and 3 tbsps apricot juice or stock. Bring to boil, stirring. Check seasoning, pour over chops in dish. Cover with foil. Bake on centre shelf ot moderate oven. Cook for 45 mins or until tender. Garnish with watercress and serve with new potatoes and peas.

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