Filter
Reset
Sort ByRelevance
Andrew Benge
Stewed shoulder chops with orange sauce
A tasty recipe. The main course contains the following ingredients: meat, orange oranges, olive oil, onion (in rings), shoulder chops (a 2 pieces), thyme, dried prunes without seeds ((bag 500 g), in strips), slightly crumbly potatoes, crème fraîche ( 125 ml), butter and nutmeg.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean 1 orange and peel the orange peel with a sharp knife.
-
Cut the peel into strips of 3 mm.
-
Squeeze out the oranges.
-
Heat the oil in a frying pan and fry the onion in glass for 4 minutes.
-
Slide the onion aside.
-
Sprinkle the pork chops with salt and pepper and fry them for 4 minutes.
-
Turn halfway.
-
Pour the orange juice and bring to the boil.
-
Add the zest, thyme and prunes.
-
Let 25 minutes with the lid on the pan.
-
Meanwhile, peel the potatoes and cook them for 20 minutes in water with salt.
-
Drain, add the crème fraîche, butter and nutmeg and puree with a puree rammer.
-
Remove the pork chops from the pan and keep warm under aluminum foil.
-
Let the sauce reduce.
-
Serve the meat with the puree and the sauce.
-
Delicious with strips of chicory braised in butter: let the chicory stew for 5 minutes and cover for the last 2 minutes..
-
30 minSide dishonion, Red pepper, yellow bell pepper, green pepper, zucchini, green bean, garlic, olive oil, peeled tomato, fresh parsley, mature cheese,stewed, gratinated vegetables
-
20 minMain dishcabbage, green tagliatelle, olive oil, onion, garlic, Mozzarella, dried Italian herbs, lemon, cherry / Christmas, mature cheese,pointed cabbage paste with mozzarella
-
25 minMain dishthin bacon strips, butter, onions, fennel tubers, sugar, wine vinegar, mashed potatoes, cream cheese,stewed fennel with bacon
-
20 minMain dishWhite rice, sunflower oil, Thai, coconut milk, Oriental, Bumbu spice for nasi herbal goreng,thai stir-fry dish with juicy chicken
Nutrition
865Calories
Sodium24% DV570mg
Fat89% DV58g
Protein60% DV30g
Carbs18% DV55g
Fiber24% DV6g
Loved it