Ingredients

• 4 lean pork loin chops

• 1 onion, thinly sliced

• 2 yellow peppers, seeded and slices

• 10ml/2 tsp medium curry powder

• 15g/1/2 oz plain flour

• 250ml/8 fl oz chicken stock

• 115g/4 oz ready-to-eat dried apricots

• 30ml/2 tbsp wholegrain mustard

• salt and ground black pepper

Serves 4

Method:

1. Trim the excess fat from the pork and fry without fat in a large heavy or non-stick saucepan until lightly browned.

2. Add the onion and yellow peppers to the pan and stir over a moderate heat for 5 minutes. Then stir in the curry powder and the flour.

3. Add the stock, stirring, then add the apricots and mustard. Cover with a tight-fitting lid and simmer for about 25-30 minutes, until tender.

4. Adjust the seasoning to taste and serve hot, with rice or new potatoes, if you wish.