Pork Chops With Orange
|Pork chops/Leg / loin / rib / shoulder||4|
|Orange||1 , rind grated|
|Freshly ground black pepper||To Taste|
|Curry powder||1⁄4 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs) (Juice Of 1 Orange)|
|Dry sherry||1 Tablespoon|
Rub grated orange rind into each side of chops.
Place chops in a heated heavy frying pan greased with a little pork fat.
Fry over a moderately high heat for 5 minutes on either side, reduce heat and cook for a further 10-15 minutes, turning once more during cooking.
When cookedthrough, place on a hot serving platter and season with salt and freshly ground black pepper.
Drain off fat from pan.
Add curry powder to pan, cook for 1 minute, pour in orange juice and add sugar.
Stir well and bring to the boil.
Gradually stir in cornflour blended to a smooth paste with sherry.
Simmer until thick and bubbling, add salt and pepper to taste, pour over chops and serve hot.
Serving size: Complete recipe
Calories 993 Calories from Fat 376
% Daily Value*
Total Fat 42 g64.2%
Saturated Fat 13.7 g68.4%
Trans Fat 0.4 g
Cholesterol 312.7 mg104.2%
Sodium 739 mg30.8%
Total Carbohydrates 53 g17.8%
Dietary Fiber 4.8 g19.3%
Sugars 35 g
Protein 96 g192.2%
Vitamin A 13% Vitamin C 223.2%
Calcium 17.9% Iron 22%
*Based on a 2000 Calorie diet