Name: Apple, pork and prune casserole
Cook time: 80 min
Total time: 80 min
Yield: 6
Ingredients: 2 tablespoon vegetable oil; 2 small leeks (400g), sliced thinly; 4 x 350g (11-ounce) pork forequarter chops; 1/4 cup (35g) plain (all-purpose) flour; 1 litre (4 cups) chicken stock; 1/2 cup (100g) white long-grain rice; 4 medium apples (600g), sliced thickly; 1 cup (170g) seeded prunes; 2 tablespoon coarsely chopped fresh sage

Ingredients

2 tablespoon vegetable oil

2 small leeks (400g), sliced thinly

4 x 350g (11-ounce) pork forequarter chops

1/4 cup (35g) plain (all-purpose) flour

1 litre (4 cups) chicken stock

1/2 cup (100g) white long-grain rice

4 medium apples (600g), sliced thickly

1 cup (170g) seeded prunes

2 tablespoon coarsely chopped fresh sage

Method

1.Preheat oven to 180°C/350°F.

2.Heat half the oil in 2.5 litre (10-cup) flameproof dish; cook leek, stirring, until soft. Remove from dish.

3.Trim fat and bone from chops; cut pork into 5cm (2-inch) pieces. Coat pork in flour, shake off excess.

4.Heat remaining oil in dish; cook pork, stirring, until browned. Add leek and stock to dish, cover; cook, in oven, 45 minutes.

5.Remove dish from oven; skim off any fat. Stir in rice, apple, prunes and half the sage; cook, covered, in oven, about 20 minutes or until pork and rice are tender. Season to taste.

6.Serve casserole sprinkled with remaining sage.

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