Pork Chops with Orange Sauce
A French-style dish: the chops are flambƩed in cognac and finished with a white-wine and orange sauce.
ā±ļø Prep: 20 minš³ Cook: 40 min
Ingredients
| 4 | pork chops | |
| 1 | carrot | |
| 1 tbsp | 15 ml | butter |
| 30 ml | cognac | |
| 60 ml | white wine | |
| 1 cup | 240 ml | broth (from boiled meat) |
| 2 | oranges | |
| ā | black pepper | |
| ā | salt | |
| 2 tbsp | 30 ml | parsley, chopped |
Instructions
- Bone the pork chops, salt them well and fry them in the heated butter.
- Pour over the cognac and flambƩ them. Add a little broth, the grated carrot and seasonings to taste.
- Let simmer for about 10 minutes, then add the wine along with a piece of orange peel. After 2-3 minutes remove the peel and take out the meat.
- Add the well-squeezed orange juice to the sauce. PurƩe the sauce. Serve the pork drizzled with the orange sauce and a slice of orange.