4 pork chops
microwave browning agent
25 g butter
juice of 1 orange
1 tbsp orange marmalade
2 rosemary sprigs, divided into pieces
1 tsp cornflour, blended with 15 ml water
salt and freshly ground black pepper to taste
orange wedges to garnish
microwave browning agent
25 g butter
juice of 1 orange
1 tbsp orange marmalade
2 rosemary sprigs, divided into pieces
1 tsp cornflour, blended with 15 ml water
salt and freshly ground black pepper to taste
orange wedges to garnish
method
1. Sprinkle the chops with salt, pepper and microwave browning agent. Preheat a microwave browning skillet for 8 minutes, then allow the butter to melt on it. Place the chops on the hot skillet and cook on HIGH for 3 minutes. Turn the chops and cook on HIGH for 2 minutes.
2. Add the orange juice, marmalade and rosemary. Cover and cook on HIGH for 4 minutes.
3. Transfer the chops to a warmed serving dish, cover with foil and leave to stand for 2 minutes.
4. Meanwhile, add the orange juices from the skillet to the blended cornflour, then cook on HIGH for 2 minutes.
5. Pour over the chops and garnish with orange to serve.
2. Add the orange juice, marmalade and rosemary. Cover and cook on HIGH for 4 minutes.
3. Transfer the chops to a warmed serving dish, cover with foil and leave to stand for 2 minutes.
4. Meanwhile, add the orange juices from the skillet to the blended cornflour, then cook on HIGH for 2 minutes.
5. Pour over the chops and garnish with orange to serve.
serving amount
serves: 4
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