Braised pork chops with tomatoes, oranges and chilli

Posted: January 4, 2015 by nietize in Pork
Tags: , ,


From Newlyweds’Cookbook
Serves 8


3 tbsp extra virgin olive oil
8 bon-in pork chops about 280g each trimmed of fat
3 celery sticks, chopped
1 onion, chopped
4 garlic cloves, finely chopped
1/2 – 1 tsp chilli flakes
125ml red wine, preferably Rioja
400g, canned tomatoes
freshly squeezed juice of 1 orange, organ shell reserved
1 bay leaves
a few sprigs of fresh oregano or thyme
a handful of fresh flat leaf parsley, coarsely chopped
sea salt

Heat 2 tbsp of the oil in a large saute pan with a lid. Add the pork chops and cook until browned, 3 – 5 minutes. Turn and cook the other side (work in batches if they don’t fit in the pan). Transfer to a plate, season with salt and set aside.

Add the celery and onion to the pan and cook over high heat until browned, 2 – 3 minutes. Ad the garlic and chilli flakes and cook for 30 seconds more. Add the wine and stir, scraping any bits that stick to the bottom of the pan. Boil for 1 minute, then stir in the tomatoes, orange juice, bay leaf, oregano or thyme and salt, to taste. Quarter the orange used for the juice and put 1 piece in the sauce.

Return the meat to the pan and bury it under the sauce as much as possible. Cover, lower the heat and simmer gently until tender, about 1 hour. Turn the meat halfway through cooking.

Remove the meat from the sauce, put it on a heatproof plate and keep warm in low oven. Raise the heat under the tomato sauce and cook for 3 – 5 minutes to thicken it slightly. Remove and discard the orange piece, bay leaf and herb sprigs. Pile the sauce on top of the pork chops, sprinkle with chopped parsley.

Personally, I think the pork chop hot pot recipe is better as it has chicken stock to smoothen out the taste of the red wine and orange  juice


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