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.

More delicious pork recipes!

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Chinese Orange Flavored Pork

This recipe is the natural sweetness and aroma of orange juice and orange peel.

1 / Chop 2 pounds of smoked pork, pork chops or

1 medium orange

1 clove garlic, minced

1 medium onion, chopped

1 stalk celery, sliced thin in a corner

3 Bok Choy stalks, cut into bite size pieces in a corner

2 medium carrots, cut into thin slices in a corner

2 tablespoons dry sherry

1 tablespoon soy sauce

1 tablespoon cornStrength

Groundnut

Cut, cut the meat into bite-sized cubes. Heat wok and then add 1-2 tablespoons of peanut oil. When the oil is hot, add the onion and bacon. Stir-fry for a minute and then add 1 tablespoon of dry sherry. Stir-fry can be drawn for another 1-2 minutes. Remove pork from wok.

Wash the oranges and the joy of living with a citrus peeler or grater small. Do not go too deep into the bowl. All we want is on the surface of the shell and not get the white part. The shell is where is the flavor,white part is bitter. Put orange peel in a cup of 1 measure and set aside. Cut the orange in half, and add the juice in measuring cup with orange peel. Add the rest of the dry sherry and soy sauce for the measuring cup. Add the cornstarch and enough water for a cup of liquid. Stir to combine and set aside.

Wipe out wok, heat and add peanut oil hot. When the oil is hot, add vegetables and stir fry for 2 minutes. Add the sausages and stir-fry 1Minute. Stir the mixture of orange juice in measuring cup and add to wok. Cook until the liquid boils and forms a sauce. Serve over rice or oriental noodles.

This dish can also be made with leftovers of meats before. Prepare the orange sauce and stir fry, cooked vegetables and meat with vegetables and orange sauce just before the mixture.

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