A fruity twist to pork, that's made in just one pan – you could use peaches or nectarines instead of apricots
Ingredients
- 2 large (approx 175g) pork steaks
- oil for grilling
- 4 ripe apricots, halved and stoned
- knob of butter
- pinch of dried chilli flakes
- 2 tsp muscovado sugar
Method
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Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.
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Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices – great with vegetables and mash.