Saturday, January 30, 2010

Pork Chop with Orange and Cranberry Sauce

This is a recipe that is easy to follow and very fruity. The pork, orange and cranberry make a wonderful combination. It goes well with steam rice and boiled vegetables (brocolli or green beans). This is the second dish of our three-course meal.
  •  4 boneless pork chop (cut thin)
  • 2 garlic cloves diced
  • 1/4 cup of dark beer
  • 4 slices of orange
  • 1/2 orange
  • 1 teaspoon of sea salt
  • 1 table spoon of extra virgin olive oil
  • 1 teaspoon of butter
  • pepper

Place the pork chops in the center of a deep plate. Add the salt, pepper, and garlic. Toss gently to blend. Add the beer. Cover the dish and put it in the fridge. Leave the pork chops in this marinate for at least 5 hours (preferably overnight).
In a large skillet melt the butter and add the olive oil. Stir gently and add the pork chops. Save the marinate and leave the chops frying in medium-high heat for 5 minutes (turn them around). After that bring the heat to medium-high and pour the marinate into the skillet along with the juice of half an orange. Stir gently and let the pork chops cooking for more 10-15 minutes (make sure that the meat is well-done-- it should not be pink when you cut the chops in half).
Serve hot with steam rice and/or toast (or croutons), more orange slices and homemade cranberry sauce. If you like, you can also serve with bolied vegetables (brocolli or green beans).

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