Apples, pork and prunes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 1tsp Olive Oil 1 leek Leeks 6 oz Pork Chops (pork loin), roasted 0.25 cup Flour - Gold medal all purpose flour 1 serving Chicken Stock/Chicken Oxo Cube (1 Cube) (by JENNIEJA) 2 cup (8 fl oz) Water, tap 50 grams Rice, white, long-grain, regular, raw, enriched 2 medium (2-3/4" dia) (approx 3 Apples, fresh with skin 0.5 cup, pitted Prunes, dried 1 tsp Sage, ground
1. Preheat oven to 160 c
2. Heat half oil in a 1.25 litre flame proof dish. Cook leek stirring until soft. Remove from dish.
Toss pork in flour, shake off excess.
Heat remaining oil in dish., cook pork stirring until browned. Add leek and stock , roast covered for 45 minutes.
5. Remove dish from oven, skim off any fat. Stir in rice apple prunes and sage, roast covered for 20minutes until pork tender.
6. Serve with green vegetable of choice. ( Not peas)
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MARIONJEANA.
2. Heat half oil in a 1.25 litre flame proof dish. Cook leek stirring until soft. Remove from dish.
Toss pork in flour, shake off excess.
Heat remaining oil in dish., cook pork stirring until browned. Add leek and stock , roast covered for 45 minutes.
5. Remove dish from oven, skim off any fat. Stir in rice apple prunes and sage, roast covered for 20minutes until pork tender.
6. Serve with green vegetable of choice. ( Not peas)
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MARIONJEANA.
Nutritional Info Amount Per Serving
- Calories: 542.3
- Total Fat: 10.6 g
- Cholesterol: 67.2 mg
- Sodium: 71.9 mg
- Total Carbs: 83.7 g
- Dietary Fiber: 8.1 g
- Protein: 28.7 g
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