Pork Chops Epicurean
|Pork chops||4 , fat trimmed off|
|Cooking oil||2 Tablespoon|
|Dried marjoram||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Orange peel||1 Teaspoon, grated|
|Worcestershire sauce||1⁄2 Teaspoon|
|Rhubarb sauce||1⁄2 Cup (8 tbs) (Unsweetened)|
|Raisins||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Orange juice/Dry white wine||1⁄2 Cup (8 tbs)|
|Cold water||1 Cup (16 tbs)|
|Orange||1 , peeled and cut into segments|
Brown chops well in oil.
Mix together salt, marjoram, mustard, and orange peel; rub into meat on both sides with back of a spoon.
Mix together Worcestershire sauce, rhubarb, raisins, brown sugar, and orange juice; pour it around chops and let simmer covered for about 20 minutes, basting occasionally.
Remove meat from skillet and keep it warm in oven.
Thicken sauce with flour mixed with a little cold water.
Return chops to skillet until they are piping hot.
Top with orange segments.