Fruity chops that take me back to South Africa

My mum has been making this delicious fruity chop recipe at Easter for as long as I can remember. It dates back to the very early 70s when we were living in South Africa. I could just happily drink the sauce. Yum

Easter Fruit Chops

Ingredients

4 – 6 pork chops (bone in or boneless)
1 tbsp olive oil
1 ½ tsp salt
½ tsp pepper
1 tbsp butter
1 ½ – 2 tbsp cornflour
½ tsp mixed spice
1 ½ cups beef stock
3 tbsp lemon juice
½ cup orange juice
1 tbsp brown sugar
¼ cup raisins
¼ cup chopped dried apricots

Method

Pat the pork chops dry, then season both side with salt and pepper.  Heat a large fry pan to a medium high heat and brown chops until they are golden brown on each side. Do not over cook, we just want to brown them. Remove and set aside, keeping warm.

Melt butter in saucepan, then add cornflour and mixed spice, whisk making sure to break any clumps of cornflour down.

Gradually add stock, lemon juice, orange juice, sugar and raisins and apricots, stirring gently bringing to a gentle simmer.

Once simmering, arrange chops in an oven dish and pour sauce over the chops to cover. Bake at 170c for 90 minutes, covering dish for the first 30 minutes before removing. Serve with mash potato or rice.  Equally delicious with baked vegetables or salad.