4 large pork chump chops, rinded
2 level tbsp seasoned flour
oil for frying
2 large thin skinned oranges
4 level tbsp (60 ml) soft, light brown sugar
1 tbsp (15 g) cornflour
2/3 cup (150 ml) 1/4 pt dry white wine
1 1/4 cup (1/2 pint) 300 ml orange juice
1 medium sized onion, skinned and sliced
Watercress (salad cress) to garnish
2 level tbsp seasoned flour
oil for frying
2 large thin skinned oranges
4 level tbsp (60 ml) soft, light brown sugar
1 tbsp (15 g) cornflour
2/3 cup (150 ml) 1/4 pt dry white wine
1 1/4 cup (1/2 pint) 300 ml orange juice
1 medium sized onion, skinned and sliced
Watercress (salad cress) to garnish
method
1. Coat the chops in seasoned flour. Heat just enough oil in a large frying pan to cover the base.
2. Fry the chops quickly on either side until well browned. Drain and place in a shallow casserole, large enough to take the chops in a single layer.
3. Remove the rind and all traces of white pith from the oranges. Slice, discarding the pips, and cut each slice in half; sprinkle with 30 ml (2 tbsps) sugar.
4. Blend the cornflour with a little wine; add the rest of the wine, the orange juice and sugar. Bring to the boil, stirring, and pour over the chops. Arrange the sliced onion over the chops,
5. Cover tightly and cook in the oven at 180°C (350°F) mark 4 for 1 1/4 - 1 1/2 hours.
6. Remove the lid; arrange the orange slices over the onion and cook for a further 15 - 20 minutes, basting occasionally.
7. Before serving, reduce the liquor, if you wish, by boiling, then adjust the seasoning and garnish with watercress.
2. Fry the chops quickly on either side until well browned. Drain and place in a shallow casserole, large enough to take the chops in a single layer.
3. Remove the rind and all traces of white pith from the oranges. Slice, discarding the pips, and cut each slice in half; sprinkle with 30 ml (2 tbsps) sugar.
4. Blend the cornflour with a little wine; add the rest of the wine, the orange juice and sugar. Bring to the boil, stirring, and pour over the chops. Arrange the sliced onion over the chops,
5. Cover tightly and cook in the oven at 180°C (350°F) mark 4 for 1 1/4 - 1 1/2 hours.
6. Remove the lid; arrange the orange slices over the onion and cook for a further 15 - 20 minutes, basting occasionally.
7. Before serving, reduce the liquor, if you wish, by boiling, then adjust the seasoning and garnish with watercress.
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