Friday, June 17, 2011



  • Pork chops                              2, 1 inch thick (approx. 1 ½ pounds each)
  • Butter                                      1 tablespoon
  • Extra virgin olive oil               1 tablespoon
  • Orange marmalade                  2 tablespoons
  • Orange juice                            1 ½ cups
  • Dijon mustard                         2 teaspoons
  • Red chilli flakes                      ½ teaspoon
  • Salt                                          to taste
  • Black pepper                           to taste


Heat a non-stick pan and add the butter and olive oil. Season the pork chops with salt and paper and add to the pan when screaming hot. Cook the pork chops for about 3-4 minutes on each side. When done transfer to a plate and immediately cover with aluminium foil. To the same pan (do not throw away the cooking oil) add the orange juice, marmalade, mustard, red chilli flakes, salt and pepper. Let it simmer for 3 -5 minutes or until it reaches the desired consistency. When done remove from heat, drop the pork chops in and let rest for about two minutes. Serve with steamed white rice or boiled veggies. 

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