Try duck breasts and cherry compote as an alternative, if you like. You can also double the recipe for a simple bistro supper with friends.
Ingredients
- 2 pork chops and grill
- 1 tbsp olive oil
- 20g butter
- 2 shallots, chopped
- A good handful dried apricots, roughly chopped
- 1 tbsp chopped fresh sage leaves
- 100ml white wine
- 5 tbsp Bonne Maman Apricot Compote
- 450g pack ready-made mashed potato
Method
- 1. Preheat the grill to medium. Season 2 pork chops and grill for 4 minutes each side or until cooked through. Remove and rest for 2 minutes.
- 2. Meanwhile, in a frying pan, heat the olive oil and butter. Add the shallots and cook for 5 minutes, until softened. Stir in dried apricots and the sage. Cook for 3 minutes. Pour in white wine and bubble until reduced by half. Stir through the Apricot Compote, a splash of water and cook for 2 minutes more.
- 3. Heat the pack of ready-made mashed potato according to the pack instructions. Serve the pork chops with the mash, warm apricot sauce and wilted spinach, if you like.