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Stuffed Pork Chops with Prunes and Apricots

Succulent pork chops stuffed with sweet dried fruits, pan-seared and oven-finished, served with a creamy cider and mustard sauce.

DinnerPorkStuffedFruitCider
Estimated Nutrition
Calories
789.1
kcal / serving
3156.4 kcal total
Carbs
62.2g
per serving
248.8 g total
Fat
35.1g
per serving
140.4 g total
Protein
55.7g
per serving
222.8 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
tbsp
Wholegrain Mustard
Dairy
50
ml
Double Cream
Fruits
16
piece
Prune
stones removed, chopped
12
piece
Apricot
stones removed, chopped
GrainsCereals
250
g
Basmati Rice
cooked according to instructions
Liquids
100
ml
Chicken Stock
100
ml
Cider
Meat
8
piece
Pork Chop
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
clove
Garlic
crushed
OilsFats
15
ml
Olive Oil
Vegetables
2
piece
Shallot
finely chopped

Method

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