Spicy Pork with Apricots

1) make the stock in the jug and add the apricots to soak.

2) heat the olive oil in an oven proof casserole dish placed on the hob.

3) mix the gluten free flour with the mixed spice on a plate and use this to coat the pork chops.

4) brown the pork chops, both sides, in the hot oil. Remove from the pan and set them aside.

5) Now put the chopped onions in the dish and add a teaspoon of brown sugar and heat gently till the onions caramelise.

6) Add the balsamic vinegar and allow to thicken a bit before putting the chops back into the pan, oniop of the onions, and pour over the red wine.

7) Now add the hot vegetable stock with the apricots in. You can add a bay leaf but this is optional.

8) Place lid on the casserole dish and bring it to the boil on the hob before placing it in the oven for 1hr 30minutes or until the meat is cooked through.

To do this recipe in a slow cooker, simply bown the pork chops, caramelise the onions and then put everything into the slow cooker for 8 hours on low.

Serve with vegetables, potatoes or gluten free rice and pasta!