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Pork Chops Epicurean

Renaissance.Chef's picture
Ingredients
  Pork chops 4 , fat trimmed off
  Cooking oil 2 Tablespoon
  Salt 1 Teaspoon
  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)
  Flour 2 Tablespoon
  Cold water 1 Cup (16 tbs)
  Orange 1 , peeled and cut into segments
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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