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#Braised Pork With Apples And Apricots | French
Ingredients
- 1 kg (2.2 lbs) pork shoulder or other cut, e.g. loin or rack
- 6 softened sun dried tomatoes halved
- 6 apricots halved and macerated in liqueur or brandy for at least 30 mins
- Fruit liqueur or brandy
- 2 apples peeled, cored and sliced into wedges
- 1 large onion diced
- 300 ml / 10 fl oz apple juice or cider
- 2 tbs vegetable oil
- 120 ml / 4 fl oz crème fraîche, half and half, or heavy whipping cream
- Branch of thyme
- Bay leaf
- 5 cloves garlic (3 pealed and 2 diced)
- Butter for frying
- Salt and pepper
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