Jamaican Pork Casserole

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Jamaican Pork Casserole Ingredients

1 tb Oil	125 ml Orange juice; (4 fl oz)
4 Pork chops; trimmed of	1 1/2 ts Schwartz Jamaican Jerk
; fat	1/4 ts Salt
100 g Baby onions; peeled and	1 ts Wholegrain mustard
; (4 oz)	100 g French beans; cut into 2.5cm
2 Carrots; diced	; inch) pieces (4 oz)
2 Sticks celery; sliced	TO SERVE
6 Dried apricots; halved	Mashed potato seasoned with
2 tb Flour	; Black & Red pepper
150 ml Pork stock; (1/4 pint)

Instructions for Jamaican Pork Casserole

Pre-heat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a frying pan and fry the chops until browned. Transfer to an ovenproof casserole dish. Add the onions, carrots, celery and apricots. Stir the flour into the pan and cook for 1 minute. Gradually blend in the stock and orange juice. Bring to the boil, stirring. Add the Jamaican Jerk Seasoning, salt and mustard. Pour over the chops. Cover and cook for 30 minutes. Add the French beans and cook for a further 30 minutes. Serve with mashed potatoes seasoned with Black & Red Pepper. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PorkCuisine: Uncategorized

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