Stewed shoulder chops with orange sauce

Name: stewed shoulder chops with orange sauce
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 3 oranges; 4 el olive oil; 1 onion in rings; 2 dishes shoulder chops a 2 pieces; 4 twigs thyme; 100 g prunes without pit (bag 500 g), in strips; 1 kg something crumbly potatoes; 1 cup creme fraiche 125 ml; 75 g butter; 1 mespoint nutmeg

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.

Ingredients

Kitchen Stuff

puree tamper

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..