Wytcherley Pork Chops

A hearty, delicious dish, Wytcherley Pork Chops is an adaptation of a traditional English country dish. Serve with potatoes and lots of ice-cold lager for a family lunch or supper.

6 loin pork chops

1 teaspoon salt

1 teaspoon white pepper

1 garlic clove, crushed

3 fl. oz. vegetable oil

1 large onion, thinly sliced

2 carrots, scraped and sliced

2 celery stalks, trimmed and thinly sliced

1 red pepper, white pith removed, seeded and cut into strips

12 fl. oz. orange juice

1 teaspoon dried rosemary

1 teaspoon very finely grated orange rind

½ teaspoon cayenne pepper

1 oz. beurre manic

Rub the pork chops all over with the salt, pepper and garlic.

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the chops and fry them for 5 minutes on each side or until they are evenly browned. With tongs or slotted spoons, transfer the chops to a plate.

Add the onion, carrots, celery and red pepper to the pan and fry, stirring occa-sionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Pour over the orange juice, rose-mary, orange rind and cayenne. Bring the mixture to the boil, stirring occasionally. Return the chops to the pan, cover and simmer the mixture for 45 minutes to 1 hour or until the chops are tender when pierced with the point of a sharp knife. Remove the pan from the heat and transfer the chops to a warmed serving dish. Set aside and keep warm while you finish off the sauce.

Place the pan over moderate heat and bring the liquid to the boil. Reduce the heat to low and stir in the beurre manie, a little at a time. Cook the sauce, stirring constantly, for 2 to 3 minutes or until it is hot but not boiling and has thickened. Remove the pan from the heat and pour the sauce over the chops. Serve at once.

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