A summer version of pork and apple, the apricots add a similar sweet and acidic foil. On the table in 20 minutes.
Pork with spiced apricots – to serve 2
- 2 large (approx. 175g) pork steaks
- olive oil
- 4 ripe apricots, halved and stoned
- knob of butter
- pinch dried chilli flakes
- 2 tsp muscovado sugar
Preheat the grill to medium and line a baking tray with tinfoil. Place the pork steaks on the tray, brush with a little oil and season. Arrange the apricot halves around the pork, cut side up. Top each apricot half with a little butter, sugar and chilli.
Grill the pork for about 15 minutes in total, turning half way through.
Great with some steamed potatoes and green veg.
Drink with: We’ve been drinking a lot of northern Rhone recently and this dish matches the Roussanne and Marsanne whites found there. They compliment the apricot flavours and have enough weight and acidity to stand up to the pork. It is a really good match, so search out these grapes from around the world as we think they are so underrated.
(Original recipe from BBC Good Food)