Orange pork chops - in a sweet, toffee coloured sauce

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)

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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.