Pork with orange

This is best served with plain boiled rice or creamed potatoes to offset the richness of the sauce. A green salad tossed in vinaigrette dressing or a green vegetable could complete the accompaniments.


serves 4
4 lean pork chops
Butter for frying
1 large onion, peeled and finely chopped
50 g (2 oz) flour
1 chicken stock cube, crumbled
350 ml (12 fl oz) fresh or diluted frozen orange juice mixed with 350 ml (12 fl oz) water
Salt and freshly ground black pepper
1/2 tsp ground mixed spice
Dash of Tabasco sauce

to garnish:

1 dessert apple, peeled, cored and sliced into rings
1 large orange, peeled, pith and pips removed and sliced into rings
Watercress sprigs


1. Trim any excess fat off the pork. Melt a knob of butter in a deep flameproof casserole and add the pork. Brown quickly on both sides, then remove from the casserole.

2. Add the onion and reduce the heat. Cook the onion gently for 5 minutes or until it is golden. Stir in the flour and stock cube and cook gently for 1 minute, stirring constantly.

3. Remove the pot from the heat and gradually stir in the orange juice mixture. Return to the heat and bring to the boil, stirring. Add salt and pepper to taste with the spice and Tabasco sauce and return the pork to the casserole. Spoon the sauce over so the pork is completely covered.

4. Cook, uncovered, in a moderate oven (180°C/350°F or Gas Mark 4) for about 1 hour or until the pork is tender and the sauce has reduced. If the sauce becomes too thick before the meat is cooked, stir in more diluted orange juice or water.

5. Fifteen minutes before the end of cooking time, add the apple and orange rings to the casserole and spoon the sauce over them.

6. Transfer the pork and fruit rings to a hot serving platter. Stir the sauce well, adjust seasoning, and pour over the pork. Garnish with sprigs of watercress.

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