I have used sherry – a light, moderately priced fino here – but you could use white wine if you have that to hand, or a dryish cider. If you prefer to cook without alcohol, then use chicken stock. If your pork steaks or chops are very thick, they will need a while longer in the oven. That said, this is not a stew and the meat should retain the same bite as a grilled chop rather than that of braised pork. Serves 4
pork steaks or thick-cut chops 4 x 250g
salt and black pepper
olive oil 4 tbsp
onions 4, red or white, medium-sized
fino sherry 200ml
fennel seeds 2 tsp
yellow mustard seeds 3 tsp
apricots 8
Season the pork with salt and black pepper. Warm the oil in a thick-bottomed roasting tin over a moderate heat, then brown the pork lightly on both sides. Peel the onions, cut them in half from tip to root, then slice each half into 3 thick wedges. When the pork is nicely browned, transfer to a plate, then add the onions to the pan.
Set the oven at 400F / 200C
Let the onions cook in the pork juices, adding a little more oil if necessary, for a good 20 minutes, turning them occasionally. When the onions are golden on all sides pour in the sherry and let it bubble for a minute or two. Return the pork to the pan, and scatter the fennel and mustard seeds over the meat.
Slice the apricots in half and discard the stones. Tuck the fruit among the pork and onions, then slide the roasting tin into the oven. Bake for 30 minutes, testing the pork now and again for tenderness.
Transfer the pork, apricots and onions to warm plates, then spoon the pan juices over, and serve.