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Pork Chop In Orange Juice Part 1 – Marinating & Frying

peachy24's picture
This is my own version of preparing and cooking pork chop in orange juice.
Ingredients
  Pork chops 950 Gram (4 Pieces)
  Oranges 2 , juiced
  Oranges 3 , diced
  Onion 1 Medium, cut into rings
  Rosemary 1⁄4 Teaspoon
  Butter 3 Tablespoon
  Bread crumbs 5 Tablespoon
  Ground mixed pepper seeds 1⁄2 Teaspoon, or crushed (Mix Seeds Such As Black Pepper, White Pepper, Red Pepper Etc.)
Directions

# Wash the meat with water and make it dry.
# Put the meat in a bowl, pour the FRESH ORANGE JUICE, SALT, CRUSHED MIXED SEEDS and the ROSEMARY.
# Marinate for about 30 minutes. The orange juice will serve as meat tenderizer.
# Once the 30 minutes. is over, drain the meat and set aside the marinade or the sauce from the meat.
# Coat the PORK CHOPS with the BREAD CRUMBS.
# Once ready, heat the frying pan, melt BUTTER , lay the pork chops and keep on flipping until well cook. Add butter if needed.
# Set aside the meat in a big serving plate.
# The last thing to do is to prepare the sauce. In a small saucepan, put some spoon of butter until totally melt, add the ONION RINGS & DICED FRESH ORANGES. Stir for a couple of minutes, add the marinade or the juice which was set aside from the meat before and leave slowly boil for at least 2 minutes. Adjust of salt if needed. Once onions are half cooked, pour the sauce on your fried pork chops. PORK CHOP IN ORANGE JUICE is now ready to be serve!

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This video is a creation of Peachy24. You can visit cookingwithpeachy for complete recipes, and more videos.

Recipe Summary

Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork
Are you one of those who like including pork in your meal in different styles, then you you certainly take a look at this pork chop in orange juice video series. Here the chef has divided the video in 2 parts – In this part she showcases ingredients and also shows how to marinate and fry the pork before you make the complete dish. Watch part 2 to see how she prepares sauce with the leftover marinate.

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