Ingredients

Method

• 500 g Woolworths pork rib-eye steaks
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 T olive oil
• 1 red onion, roughly chopped
• 2 large carrots, roughly chopped
• 1 celery stick, roughly chopped
• 4 garlic cloves, crushed
• 3 g thyme
• 3 g sage
• 2 T tomato paste
• 3 T apricot jam or apricot chutney
• 3 cups chicken or vegetable stock
• 1 x 250 g pack Woolworths soft-eating Turkish apricots
• 1 x 350 g pack Woolworths baby potatoes with garlic-and-herb butter
• 2 cups Woolworths freshly frozen garden peas
• 3 T butter

Method

Ingredients

1. Season the steaks well with salt and pepper. Heat the oil in a large ovenproof pan or casserole that has a lid over a high heat and brown the meat for 5–7 minutes on each side, or until golden brown. Remove from the pan and set aside.

2. Sauté the onion, carrots, celery and garlic in the same pan for 2–3 minutes, or until golden. Add the herbs, tomato paste and jam or chutney and sauté for a further 2 minutes.

3. Deglaze the pan with the stock, scraping off any bits that are caught on the bottom of the pan with a wooden spoon. Turn off the heat, return the meat to the pan and add the apricots.

4. Preheat the oven to 180°C. Snip the corner off the packet of baby potatoes. Microwave for 6–8 minutes, or until cooked. Add to the casserole.

5. Place the lid on the casserole and bake for 15–20 minutes, or until the sauce is thick and the veggies are tender.

6. Microwave the peas with a splash of water in a heat-resistant dish for 5–7 minutes. Brown the butter in a small saucepan and toss the peas through the nutty butter. Season with salt and serve alongside the casserole.

Find more pork recipes here

Recipe and production: Marcelle van Rooyen

Food assistant: Chevonne Fourie

Photography: Shavan Rahim

Videography: Romy Wilson

Woolworths pork-rib-eye steaks are specially selected for flavour and tenderness. Rich, meaty, and perfect for slow cooking, they're the star of this sweet and savoury apricot casserole.

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