4 pork medallions
2 Onions, chopped
2 clove Garlic, chopped
3 Tsp Tomato paste
2 Tsp Sweet chilli sauce
1 Tsp Fresh thyme, chopped or ½ tsp dried herbs
1 can Crushed tomatoes
1 400g can of apricot halves
1 cup chicken stock
2-3 sage leaves
1 french stick
Heat some oil in a large frying pan then brown pork on both sides.
Drizzle a little more oil into the same pan and sweat down the onion and garlic until soft, about 3-4 minutes.
Add the tomato paste and roast for 2 minutes, then add the sweet chilli sauce, herbs, tomatoes, apricots and stock.
Stir all ingredients together and partially cover with a lid.
Simmer on medium heat for 15-20 minutes until the chicken is cooked through.
check seasoning and add sage and nuts to the sauce then serve with toasted crusty bread.