Orange pork chops - in a sweet, toffee coloured sauce

Main Dish
6 servings
15 min
60 min


Number of serving: 6
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)


  • 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.


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