Braised Pork Chops in Orange & Onion Sauce
The gardens surrounding my work place are filled with fruit trees and at this time of year the citrus trees are in full fruit, so I grabbed a couple of the oranges for this dish.
As with lamb, the shoulder cuts of pork tend to be a more economic choice, but do require longer slower cooking.
1 onion, thinly sliced
4 pork shoulder chops
2 tbsp plain flour
1 tsp Chinese five spice powder
sea salt and black pepper
1 tbsp finely grated orange rind
2 tsp finely grated ginger
1 cup orange juice
2 tbsp soy sauce
2 tbsp honey
1 cup chicken stock, wine or water
coriander or parsley leaves, to scatter
1 Place onion and a good splash of oil in a large, deep-sided frying pan, cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onion is soft and translucent. Remove
onion from pan and set aside, leaving behind as much oil as possible.
2 Combine flour, five spice powder and salt and black pepper to taste. Add pork chops and toss to coat. Reserve any leftover flour mixture. Increase heat, add pork chops to pan and cook for 4-5 minutes each side to brown. Remove chops and set aside.
3 Combine orange rind, ginger, orange juice, soy sauce and honey. Toss onions in reserved flour mixture. Stir stock into pan and cook, stirring, to loosen any brown bits on base of pan. Stir in onion mixture. Add orange juice mixture and bring to simmering. Return pork chops to pan, cover and simmer, turning occasionally, for 45-60 minutes or until pork is tender. Serve scattered with coriander or parsley leaves.
So tell me, is pork and orange a favourite combination for you?
Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Honey: The Naked Honey Pot – Taradale; Coriander or parsley: The Chef’s Garden @ Epicurean – Hastings; From the
garden: oranges; Store Cupboard Ingredients: five spice powder, flour, stock, ginger, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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