Pork chops with apricot and cheese

Name: Pork chops with apricot and cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g baby potatoes; 2 TABLESPOONS Oil; 2-3 stem(s) fresher or slightly dried. Oregano; 7-10 Tbsp salt, white pepper; 2 medium-sized onions; 4 Pork chops (about 200 g each); 1/4 l clear soup; 1 can(s) (425 ml) Apricots; 2 (125 g each) Camembert cheese; 7-10 Tbsp Herbs

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g baby potatoes
2 TABLESPOONS Oil
2-3 stem(s) fresher or slightly dried. Oregano
7-10 Tbsp salt, white pepper
2 medium-sized onions
4 Pork chops (about 200 g each)
1/4 l clear soup
1 can(s) (425 ml) Apricots
2 (125 g each) Camembert cheese
7-10 Tbsp Herbs

Directions

1
Peel, wash and halve the potatoes. Fry in 1 tbsp. hot oil while turning for about 15 minutes. Wash and chop the oregano and fry briefly. Season potatoes with salt
2
Peel onions and cut them into fine rings. Wash the chops and pat dry. Fry chops in 1 tbsp. hot oil on each side, then continue to fry for 3-4 minutes on each side. Season with salt and pepper and place in an ovenproof dish
3
Fry the onions briefly in hot frying fat. Add stock and bring to the boil. Drain the apricots. Cut the cheese in half horizontally. Put apricots and cheese on the chops. Spread onions and stock over them
4
Bake in a hot oven (electric range: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 10 minutes. Arrange the chops and stock with the roast potatoes. Garnish if necessary