Pork Chops with Orange and Ginger
Both oranges and root ginger are thought to have originated in China. This dish is an adaptation of a traditional dish still served in the fertile but hilly province of Hunan in central China.
- 4 pork chops
- 1 large onion
- 2 teaspoons fresh root ginger
- 1 tablespoon vegetable oil
- 1 teaspoon arrowroot powder or cornflour
- 1/4 pint orange juice
- 1/4 pint chicken stock
- 1 oz raisins
- Salt and freshly ground black pepper
- 1 tablespoon chopped parsley for garnish
- Preheat the grill. Trim the rind and excess fat from the pork; which can be either spare rib or loin chops. Grill the chops for about 4 minutes, browning well on both sides.
- Place the chops in an ovenproof dish in a single layer.
- Chop the onion finely, and peel and grate the fresh root ginger. Heat the oil in a small saucepan and saute the onion over a medium heat for 8 minutes until transparent. Add the ginger and cook for a further 30 seconds, stirring continually.
- Mix the arrowroot powder or cornflour with 2 or 3 teaspoons of the orange juice until smooth, then add to the saucepan. Add the remaining orange juice and all of the stock.
- Stir in the raisins and gently bring to the boil, stirring continually. This sauce may be made a day ahead if kept covered in the refrigerator.
- Pour the sauce over the chops, cover and bake for about 45 minutes until thoroughly cooked and tender. If wished, you can remove the lid about 20 minutes before the end of cooking to brown the chops a little more.
- Season the dish with salt and freshly ground black pepper. Garnish with chopped parsley and serve immediately.
Oven : Preheat to 180°C (350°F, gas mark 4)
Calories: 504 kcal
Carbohydrates: 13 g
Protein: 59 g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 180 mg
Sodium: 175 mg
Potassium: 1198 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 156 IU
Vitamin C: 19 mg
Calcium: 33 mg
Iron: 2 mg