Pork Recipes - Apple Pork Chops & Roast Pork with Orange and Port

Apple Pork Chops
Oven-baked chops with a light, non-rich gravy.
Ingredients

5-6 (750g) pork loin chops

25ml flour

2ml turmeric

2ml salt

1ml ground cinnamon

20ml oil

Onion rings

Dried apple rings, soaked (soak apple rings in water to cover, until soft)
Method

Remove rind and excess fat from chops and rub with a mixture of flour, turmeric, salt and cinnamon. Heat oil and brown chops on both sides, then arrange in a single layer in baking dish to fit without crowding. On each chop place two large onion rings and two apple rings. Sprinkle each chop with 2ml freshly chopped sage and 1ml brown sugar. Pour in apple juice at the side, then cover and bake just below centre of oven at 180ºC for about 1 hour or until cooked through. Remove chops to warm serving dish and tip juices into a small saucepan. Reduce by rapid boiling until syrupy - this takes only a few minutes - then pour over chops and serve. Serves 5-6.

Roast Pork with Orange and PortGently seasoned with herbs, spices and orange rind, the gravy flavoured with orange juice and a dash of port, this is a simple but rather special way of treating a leg.
Ingredients

1 x 2kg leg of pork

7ml salt

5ml paprika

5ml dry mustard

5ml ground ginger

5ml dried sage

5ml finely grated orange rind

375ml water

1 onion, chopped

250ml fresh orange juice

100ml portMethod

Remove rind from leg and score underlying fat. (The rind may be salted and roasted separately.) Wipe leg with vinegar. Mix salt, paprika, mustard, ginger, sage and orange rind and rub into the leg. Place on rack in large roasting pan. Pour in the water and add onion. Roast at 180ºC for 1 hour, then reduce temperature to 160ºC for 1 hour 30 minutes, adding more water to the roasting pan as necessary to prevent scorching. When nicely browned, cover the top loosely with foil, shiny side up. Pour the orange juice and port over, and roast for another hour, basting twice. (Total cooking time about 3 hours 30 minutes.) Remove to serving platter and leave in warming drawer for about 15 minutes before carving. The gravy should have reduced sufficiently, but may be thickened if desired. Serves about 8.

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