This delicious crispy pork and kumara or potato dish is bathed in a fabulous apricot sauce and only needs a vegetable on the side to complete the meal – truly no fuss!

Ingredients

• 500 grams potatoes or kumara, peeled
• 1 tblsp minced garlic or use 8 cloves, crushed but not peeled
• ½ cup dried fruit (use apricots, raisins, currants, Craisins or sultanas)
• 1 tblsp fresh chopped tarragon or 1 tsp dried tarragon
• 1 tblsp oil
• 4-6 New Zealand Pork Loin Chops
• ¼ cup apricot jam
• 1½ - 2 cups chicken stock (or use ½ stock and ½ water)

Method

1. Thinly slice the kumara or potatoes and arrange in neat rows in a large lasagne-style dish and scatter over the garlic, dried fruit and tarragon.
2. Heat the oil in a frying pan and brown the pork chops over a high heat on both sides. Place the pork on top of the kumara or potatoes.
3. Add the apricot jam and stock to the frying pan, bring to the boil and carefully pour over the pork.
4. Bake at 200°C for 40 minutes until the pork is golden and tender.