Name: Orange pork chops - in a sweet, toffee coloured sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: En
Ingredients: a dash of Oil; 6 large Pork Loin Chops (around 1 kg) without rind or excess fat; a little Sea Salt; 250 ml (1 cup) fresh Orange Juice; 30 ml (2 tablespoons) Soy Sauce; 30 ml (2 tablespoons) smooth Chutney; 2 ml (1/2 teaspoon) ground Cinnamon; A small knob of fresh Ginger, peeled and coarsely grated; 5 ml (1 teaspoon) very finely grated Orange rind; 10 ml (2 teaspoons) runny Honey; 60 ml (4 tablespoons) seedless Raisins; 30 ml (2 tablespoons) Flour; Verjuice (optional)

Ingredients

a dash of Oil
6 large Pork Loin Chops (around 1 kg) without rind or excess fat
a little Sea Salt
250 ml (1 cup) fresh Orange Juice
30 ml (2 tablespoons) Soy Sauce
30 ml (2 tablespoons) smooth Chutney
2 ml (1/2 teaspoon) ground Cinnamon
A small knob of fresh Ginger, peeled and coarsely grated
5 ml (1 teaspoon) very finely grated Orange rind
10 ml (2 teaspoons) runny Honey
60 ml (4 tablespoons) seedless Raisins
30 ml (2 tablespoons) Flour
Verjuice (optional)

Preparation

Preparation15 min

Cook time1 hour

Heat the oil in a large frying pan, add the chops and seal quickly on both sides do not brown.
Transfer to a baking dish to fit fairly closely, and season lightly with the salt.
Quickly mix the orange juice with the rest of the ingredients, except the flour and the Verjuice.
Add the flour to the pan drippings and, when absorbed, add the orange juice mixture. Stir while it comes to the boil, then pour over the chops.
Cover securely with a sheet of greaseproof paper and then one of foil, and bake at 180C/350F/Gas Mark 4 for 1 hour.
Turn the chops, cover again, and bake for a further 15 minutes, by which time they should be wonderfully tender in a toffee-coloured sauce.
Taste and, if too sweet for your liking, add a dash of Verjuice.