Apricot pork with herb crust Recipe
Ingredients
1/4 cup fresh flat-leaf parsley leaves, chopped
1/2 cup Campbell's Real Stock Chicken Salt Reduced
4 (85g each) corn cobettes, steamed, to serve
2 teaspoons olive oil
4 (125g each) pork cutlets, trimmed
1/4 cup apricot jam
2/3 cup fresh multigrain breadcrumbs
Apricot pork with herb crust Recipe
Method
Step 1
Preheat oven to 190°C. Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.
Step 2
Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.
Step 3
Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden. Drizzle over dish juices. Serve with corn.
Ingredients
1/4 cup fresh flat-leaf parsley leaves, chopped
1/2 cup Campbell's Real Stock Chicken Salt Reduced
4 (85g each) corn cobettes, steamed, to serve
2 teaspoons olive oil
4 (125g each) pork cutlets, trimmed
1/4 cup apricot jam
2/3 cup fresh multigrain breadcrumbs
Apricot pork with herb crust Recipe
Method
Step 1
Preheat oven to 190°C. Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.
Step 2
Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.
Step 3
Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden. Drizzle over dish juices. Serve with corn.
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