Recipe by Ppaperdoll
I found this in a supermarket magazine years ago. I love to make this in the autumn or winter when the nights are long and the air is cold. For those who like the combination of fruit and meat, this is for you! It's good served over rice with a green vegetable.
Top Review by Annacia
I made this tonight for supper with I had on hand. My picky husband liked it so much that he had seconds (that almost never happens!) I used all chicken stock (soup base actually) as I had no wine. For the fruit I used dried mixed fruit that contained apple, peach and prune as well as the apricot. I didn't weigh it out but I'm sure I used more than 3 oz's. It was still wonderful! nicely sweet with only the fruit and yet savory with the chicken stock and onion. This will be on our table again through out fall and winter. What a lovely change from the same old pork chops!
- 2 tablespoons vegetable oil
- 1 kg chump pork steaks or 1 kg pork chop, cut in 1 inch pieces
- 2 medium onions, sliced thinly
- 2 tablespoons flour
- 1 teaspoon ground mace
- 2 teaspoons mild curry powder
- 375 ml red wine
- 600 ml chicken stock (I use a stock cube)
- 125 g dried apricots
- 125 g raisins
- 125 g dried stoned dates or 125 g prunes
Directions See How It's Made
- Preheat oven to 160 c, or 325 f.
- Heat oil in dutch over.
- Over high heat, fry pork in batches until lightly browned.
- Remove from pan.
- Add onions to pan.
- Cook over medum heat until soft.
- Add flour and spices.
- Stir and cook 1 minute.
- Stir in wine and stock and slowly bring to a simmer.
- Add meat and fruits.
- Cook in center of preheated oven for 2 hours until meat is tender.