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recipe

Marmalustard Pork Chops

  • Cooking Method: Braising
  • Difficulty: easy

4 pork loin chops (600gm)
½ cup fresh orange juice
2 Tbsp Condimentum Hill Marmalustard
1 Tbsp Telegraph Hill Extra virgin Olive Oil
¼ tsp salt
¼ tsp black pepper
2 rosemary sprigs
1 medium red onion, cut into wedges
2 limes, juiced, and kept

Remove pork chops from the fridge and bring to room temperature. Season with salt and pepper.

Combine juice and Marmalustard in a small pot and reduce until syrupy.

Heat a large ovenproof pan over medium-high heat.
Add oil and add seasoned pork chops.
Cook chops for 5 minutes each side or until browned.
Add rosemary, onion and juiced limes to pan with chops.
Pour the orange mixture over pork, and bake at 220°c for 10 minutes or until chops are cooked.
Remove the onion and rosemary and keep.
Remove the limes and save for garnish later.
Return pan to medium-high heat and add lime juice.
Cook 4 minutes or until liquid is syrupy.

TO SERVE
Drizzle syrup mix over the pork and onions and serve with seasonal vegetables.

Recipe supplied by Telegraph Hill.

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