* 35g Butter
* 4 thick Pork chops
* ¼ Ground ginger
* Salt and Pepper, to taste
* 1 large Onion, finely chopped
* 1 teaspoon Tomato purée
* 125ml Red wine
* 8 fresh or tinned Apricot halves
* 3 tablespoons fine Fried Breadcrumbs
* A further 20g Butter

===Method===
* Melt the Butter in a Frying pan.
* Meanwhile, season the chops with the Ginger, Salt and Pepper.
* Fry the chops over a high heat until evenly Browned.
* Place the chops in a Casserole dish and surround with the chopped Onion.
* Discard the far from the Frying pan and add the Tomato purée and Wine.
* Heat through and pour over the chops.
* Cover with the Apricot halves, sprinkle withe the Breadcrumbs and dot with Butter.
* Cook in the Oven for about 45 minutes (for fan, you may need less time).

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