Orange juice and Madeira, thyme and garlic combine to make a subtle marinade for pork chops. Serve the chops with creamed potatoes, courgettes cooked in butter and a chilled Pouilly Fuisse. If the chops are very thick, the quantity of Madeira and orange juice may be increased in the marinade.
3 fl. oz. Madeira grated rind of
3 fl. oz. orange juice
2 garlic cloves, crushed
1 teaspoon salt
2 teaspoon coarsely crushed black peppercorns
2 teaspoons finely chopped fresh thyme
4 thick pork chops
V? oz. butter
1 tablespoon flour
1 orange, peeled and sliced
In a cup, mix the Madeira, orange rind and juice, garlic, salt, pepper and thyme together.
Place the pork chops in a shallow dish and pour the marinade over them. Set
Marinated Pork Chops, flavoured with oranges, is a colourful dish. aside to marinate for 2 hours, turning occasionally.
Using tongs, remove the pork chops from the marinade and pat them dry with kitchen paper towels. Reserve the marinade.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides add the pork chops and fry them for 3 to 4 minutes on each side or until they are lightly browned. Using tongs, transfer the chops to a plate and set aside.
Stir the flour into the butter in the pan. Cook, stirring constantly, for 30 seconds. Remove the pan from the heat and slowly stir in the reserved marinade. Return the pan to the heat and cook, stirring constantly, until the sauce comes to the boil.
Return the pork chops to the pan, turning them over so that they are well coated with the sauce. Cover the pan, reduce the heat to low and cook the pork chops for 20 minutes, turning occasionally.
Add the orange slices to the pan and cook for a further 10 minutes or until the pork is well cooked.
Using tongs, transfer the pork chops to a heated serving dish. Skim any fat off the surface of the sauce. Spoon the sauce and the orange slices over the chops. Serve immediately.