Recipe - Jamaican Ribs

1 tablespoon Oil
4 Pork chops; trimmed of
excess
; fat
100 g Baby onions; peeled and
halved
; (4 oz)
2 Carrots; minced
2 Sticks celery; cut or sliced up
6 Dried apricots; halved
2 tablespoon Flour
150 ml Pork stock; (One fourth pint)
125 ml Orange juice; (4 fl oz)
1 One half teaspoon Schwartz Jamaican Jerk
Seasoning
One fourth teaspoon Salt
1 teaspoon Wholegrain mustard
100 g French beans; cut into 2.5cm
(1
; inch) pieces (4 oz)

TO SERVE
Mashed potato seasoned with
Schwartz
; Black & Red pepper

Preheat the oven to 180C, 350F, Gas Mark 4.

Heat the oil in a frying pan and fry the chops until browned. Transfer to
an ovenproof casserole dish. Add the onions, carrots, celery and apricots.

Stir the flour into the pan and cook for 1 minute. Gradually blend in the
stock and orange juice. Bring to the boil, stirring. Add the Jamaican Jerk
Seasoning, salt and mustard. Pour over the chops.

Cover and cook for 30 minutes. Add the French beans and cook for a further
30 minutes.

Serve with mashed potatoes seasoned with Black & Red Pepper.

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