Orange-Marinated Pork Chops - Apelsinmarinerade kotletter

ORANGE-MARINATED PORK CHOPS

Apelsinmarinerade kotletter

Serves 4

4 pork chops

Marinade:

0.4 cup fresh orange juice

2½ tablespoons olive oil

2 tablespoons mango chutney

1 tablespoon Japanese soy sauce

grated zest from ½ orange

1 teaspoon ground ginger

some pepper mix spice

For frying:

1 tablespoon olive oil

1 teaspoon salt

water

For serving:

1½ orange

Make a cut in the rind of each pork chop. You can remove the rind if you wish, but if I were you I'd wait until they're cooked as the rind has so much taste. Place the chops in a bowl. Beat together orange juice, olive oil, mango chutney, soy sauce, orange zest, ginger and pepper mix spice. Pour this over the meat and let them marinate in the fridge for a few hours. Turn them over occasionally. Take up the chops and drain well, but save the marinade.

Heat up the oil in a frying pan. Flavor the pork chops with salt and fry them for 4 to 5 minutes on each side. Pour on the marinade towards the end of the cooking time and let the pork chops simmer in it until cooked through. Dilute with some water if necessary.

Peel the oranges with a sharp knife to remove all the white and cut out skinless wedges. Put half of them just before serving so that they're warmed but not boiled. Use remaining wedges for decoration.

Serve the pork chops with the pan juices, broccoli, boiled rice flavored with toasted almond flakes and the orange wedges.

Enjoy!

Bella