Pork Chops in a Pot with Orange Cream Sauce - Grytstekt kotlett med apelsingräddsås

PORK CHOPS IN A POT WITH

ORANGE CREAM SAUCE

Grytstekt kotlett med apelsingräddsås

Serves 6 to 8

3.3 lbs pork chops, either a

whole piece of the pork loin

or sliced pork loin

5½ cloves

1½ teaspoons salt

some black pepper

1 orange

1.4 cups water

Sauce:

1.6 cups pan juices and water

1 bouillon cube of your choice

0.6 cup cream

fresh juice from 1 orange

2½ tablespoons flour + water

Wipe off the meat and insert the cloves here and there. Brown well in some fat in a pot and flavor with salt and pepper. Peel the orange and slice it. Place the slices on top of the meat. Dilute with some water and continue frying, covered, for 1½ to 2 hours. Dilute with some more water now and then while frying. If you use a meat thermometer it should show 185F when done. Take up the meat and wrap in aluminum foil. Leave for 10 to 15 minutes.

Strain the pan juices and measure it. Dilute with water if necessary and add bouillon cube. Bring to a boil. Stir the flour in cold water and beat it into the pan juices. Add cream and allow the sauce to boil while stirring for 3 to 5 minutes. Add orange juice and flavor to taste.

Cut the bone off the meat, then slice it. Decorate with orange and serve with lightly boiled vegetables, boiled potatoes and the orange cream sauce.

Enjoy!

Bella