Rib chop with shallot and orange

Name: rib chop with shallot and orange
Total time: 15 min
Yield: 4
Ingredients: 3 orange; 2 tablespoon peanut oil; 2 tablespoon sunflower oil; 50 gram butter; 3 tablespoon liquid baking product; 4 rib chop; 8 shallot; 2 cinnamon stick; 1 mespoint cayenne pepper; 1 teaspoon chili powder; 250 milliliters Meat bouillon

Also try this delicious rib chop with shallot and orange

Ingredients

3 orange
2 tablespoon peanut oil
2 tablespoon sunflower oil
50 gram butter
3 tablespoon liquid baking product
4 rib chop

8 shallot
2 cinnamon stick
1 mespoint cayenne pepper
1 teaspoon chili powder
250 milliliters Meat bouillon

Directions

Preheat the oven to 120 ° C. Clean 1 orange. Grate the peel.
Peel all oranges thick and cut the segments from the membranes.
Heat the oil and butter in an oven-proof frying pan. Sprinkle the meat with salt and pepper and fry it around for a while.
Fruit the shallots for a moment. Add the orange zest, the cinnamon sticks, the cayenne pepper and the stock.
Bring to the boil and place the pan covered for 45 minutes in the middle of the oven.
Spoon the orange wedges through the last 10 minutes. Delicious with red cabbage or sprouts and boiled potatoes.