BOURBON PORK CHOPS
Bourbonkotletter
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon dried tarragon
3 tablespoons cooking oil
salt, pepper
2 to 3 tablespoons whiskey
2/3 cup orange juice
2 tablespoons French mustard
½ teaspoon Worcestershire sauce
1 crushed garlic clove
1 teaspoon Maizena
Wipe off the pork chops and put them on a plate. Mix
the dried herbs with 2 tablespoons oil and brush the meat on both sides, then leave
it for at least 1 hour but preferably overnight.
Bourbonkotletter
The chops are marinated with herbs for extra
delicious flavour. The whiskey sauce is a bit different but equally delicious,
so I strongly advise you to try it out!
4 servings
4 pork chops
¼ teaspoon dried basil¼ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon dried tarragon
3 tablespoons cooking oil
salt, pepper
2 to 3 tablespoons whiskey
2/3 cup orange juice
2 tablespoons French mustard
½ teaspoon Worcestershire sauce
1 crushed garlic clove
1 teaspoon Maizena
Heat 1 tablespoon oil in a frying pan. Sprinkle the meat
with salt and pepper and fry on both sides until nicely coloured and done. Take
them up and keep warm. Beat whiskey, orange juice, mustard, Worcestershire
sauce, garlic and Maizena together in the pan and let this sauce boil for a few
minutes. Flavour to taste with salt and pepper.
Serve the pork chops with boiled potatoes, lightly
boiled vegetables or fried small onions and a green salad with orange wedges,
with the sauce in a separate bowl.
Enjoy!
Bella
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