Pork Chops With Orange Stuffing Recipe
Introduce this Pork Chops With Orange Stuffing to your yearning taste buds, they'll not ever ask for anything else for a long time to come. This yummy yummy Pork Chops With Orange Stuffing recipe is a gift of the European cuisine. It is always prepared with Pork as the key ingredient. It is an effortless Side Dish. Missing out on this Pork Chops With Orange Stuffing recipe will prove to be a great loss for your taste buds, so try it right away.
Ingredients
4 pork loin chops
For the stuffing:
2 oranges
25 g/1 oz butter or margarine
75 g/3 oz soft white or wholemeal breadcrumbs
1/2 teaspoon finely chopped fresh sage or 1/4 teaspoon dried sage
1 tablespoon chopped chives
Salt and freshly ground black pepper
To garnish:
Watercress
Directions
Preheat the oven to 190°C/375°F, Gas Mark 5.
Place the chops on a rack in the roasting tin, so the excess fat runs out.
Cook for 20 minutes while you make the stuffing.
For the stuffing, grate sufficient zest from the oranges to give 1 tablespoon.
Halve the fruit and scoop out the orange segments, leaving the pith and skin behind.
Do this over a basin so no juice is wasted.
Melt the butter or margarine and mix with the orange zest, segments, breadcrumbs and herbs.
Moisten with the orange juice and season lightly.
Remove the chops from the oven, top the lean meat with the stuffing, then return to the oven for a further 15 to 20 minutes.
Serve garnished with watercress.
Place the chops on a rack in the roasting tin, so the excess fat runs out.
Cook for 20 minutes while you make the stuffing.
For the stuffing, grate sufficient zest from the oranges to give 1 tablespoon.
Halve the fruit and scoop out the orange segments, leaving the pith and skin behind.
Do this over a basin so no juice is wasted.
Melt the butter or margarine and mix with the orange zest, segments, breadcrumbs and herbs.
Moisten with the orange juice and season lightly.
Remove the chops from the oven, top the lean meat with the stuffing, then return to the oven for a further 15 to 20 minutes.
Serve garnished with watercress.
