Sunday: Curried Pork with Apricots and Peppers

I like to make this to shake up our tastebuds, it`s so easy to get into a rut, food-wise. While it`s not a traditional dish, it is very yummy; the curry is a little spicy, the apricots add an unexpected sweetness and it can be made with very few extra calories, so I am in.

You will need:

1 lb lean pork chops (not the fast fry)

1 medium onion

2 yellow peppers

1 Tbsp curry powder

1 Tbsp all purpose flour

1 c chicken stock

2/3 c dried apricots

2 Tbsp wholegrain mustard

Salt, pepper

First, trim all of the fat from your pork and start your brown rice (I know, again!) or little potatoes can also work well with this. You can use pretty much any type of pork for this, except tenderloin. That cooks very quickly and is not a great meat for braising. Season your meat with salt and cracked black pepper.

Slice your peppers and onions into half or whole rings.

 An easy way to slice and seed peppers is to chop the tops off, then use a paring knife to cut all the ribs inside. Sometimes you get lucky and then the whole middle pops out. I like to rinse them all under cold water after, it helps to get rid of all the seeds. In this case, cut them lengthwise in half again and then slice thinly. I know some people love to do full rings, and hey, whatever floats your boat, sailor. It is just safer to me to have a flat cut side down while I am chopping away.

Do the same with the onions, again, see? Flat surface! Yay for safety!

Good to goooo

Spray some oil in a non-stick pan and brown the pork. Just get a little colour on them. Add in the onions and peppers and cook for about 5 minutes until they are somewhat softened.

Stir in the flour and curry powder, then chicken stock. Add in the apricots and mustard and cover. Simmer for 25-30 minutes, until tender.

Taste and adjust seasoning as required. I split this into 4 servings, at 241 calories per. Add in half a cup of brown rice and a huge salad and BAM, full meal under 500! Yay for lean pork!

Enjoy!