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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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