4 lean pork chops
wholegrain mustard
1/2 cup (90 g) Demerara (raw) sugar
2 small oranges
wholegrain mustard
1/2 cup (90 g) Demerara (raw) sugar
2 small oranges
method
1. Heat the oven to 400°F/200°C/gas mark 6. Trim chops of excess fat, then spread with mustard on both sides.
2. Spread out the sugar on a plate, then roll the chops in the sugar until well coated. Lay them in a greased shallow ovenproof dish.
3. Peel the oranges and then, holding them over a bowl to collect any juice, divide them into segments, removing all the pips and pith. Arrange the orange segments on top of the chops and pour over any juice.
4. Bake uncovered for 35 minutes or until tender, basting occasionally.
2. Spread out the sugar on a plate, then roll the chops in the sugar until well coated. Lay them in a greased shallow ovenproof dish.
3. Peel the oranges and then, holding them over a bowl to collect any juice, divide them into segments, removing all the pips and pith. Arrange the orange segments on top of the chops and pour over any juice.
4. Bake uncovered for 35 minutes or until tender, basting occasionally.
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