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Michael Batt
Hare chop with orange and cranberries
Try this delicious Hare chop with orange and cranberries
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Ingredients
Directions
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Sprinkle the pork chops with salt and pepper. Fry them until golden brown and cooked in butter for 12-15 minutes.
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Take them out of the pan and keep them warm. Stir orange juice, marmalade and rosemary through the shortening and heat for 1 minute.
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Place a slice of orange on each chop with a tablespoon of cranberry compote and pour the sauce around it.
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Nutrition
375Calories
Sodium0% DV0g
Fat29% DV19g
Protein60% DV30g
Carbs7% DV20g
Fiber0% DV0g
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