Orange pork chops - in a sweet, toffee coloured sauce

Name: Orange pork chops - in a sweet, toffee coloured sauce
Prep time: 15 min
Cook time: 60 min
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)

Main Dish

6 servings

15 min

60 min

Easy

Orange Pork Chops - in a Sweet, Toffee Coloured Sauce

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Ingredients

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)

Preparation

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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