| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Whole Pork Chops — 1" |
|
|
Thick |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Butter |
| 1 |
tb |
Brown Sugar |
| 1 |
|
Whole Orange Rind — grated |
|
|
Orange Juice, From 2 Whole |
|
|
Oranges |
| 2 |
|
Whole Oranges — peeled and |
|
|
Sliced |
INSTRUCTIONS
1. Dust chops with flour seasoned with salt and pepper.
2. Heat butter in a heavy skillet with a cover, and brown chops about 5
minutes on each side.
3. Combine sugar, orange rind, and juice. Pour over chops. Cover, reduce
heat, and simmer for 40 minutes.
4. Arrange orange slices on meat, and simmer an additional 5 minutes.
5. Put meat with orange slices on a heated serving platter. Add 2
tablespoons water to the sauce in the pan, stir, heat well, and pour over
meat.
Recipe By : Ancient Phoenician or Minoan, recorded by Jocie Moravec
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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