Mustard Orange Pork Chops-Chuletas De Cerdo Con Mostaza Y Naranja

This is yet another pork dish that uses orange flavours,with subtle and earthy spicing.. And only takes around an hour to make! Try this for a change to the Sunday Roast. This served around 8 people.

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INGREDIENTS
1 kg of Pork Chops or to be specific,4 Large Shoulder Chops of Pork,washed in salt water and drained.
Juice and Zest of 2 Oranges
4 Cloves of Garlic,crushed
Salt and White Pepper to taste-2 level teaspoons should season this to perfection.
Around 1/2 Teaspoon each of: Fenugreek, Fennel Seeds, and Brown Mustard Seeds.
1 Teaspoon of Chilli Powder-Or half a teaspoon if you use the extra hot    

METHOD

Firstly,wash and drain the meat in a colander. Do not trim the fat,as this will help cook the meat during the cooking process.
*Score the meat.

Grind the seasonings except the chilli,in a spice grinder.Crush the garlic,and add this and the ground spices,chilli,salt and pepper in a bowl. Grate the zest of the orange and squeeze the juice,adding it to the spices. Mix well,and add the mix to the meat,massaging it into the meat and making sure it gets into the incisions in the meat.

Place the meat into a baking dish, and cover with foil. Bake for 30 minutes on 180 degrees. After this elapsed time,take off the foil and bake for the remaining half hour on 200 degrees,basting every 10 minutes or so. When the meat is tender and has absorbed most of the cooking liquid,serve hot with roast potatoes and peas. If the meat isn’t tender add another 20 minutes to the cooking time. Enjoy!!

*TO SCORE THE MEAT- In order to do this, use a sharp knife, and make a cut into the meat, not too deep, otherwise it will cut totally through the meat. Make the cut so that it makes slits/little pockets in the meat, which you can stuff herbs, garlic and seasoning into the meat. I hope this helped!

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2 Comments

  1. While all meats are salted, some are smoked, and others are simply air-dried.Italians have been making an amazing array of cured meats for thousands of years using both noble and humble parts of the animals they raise. The ancient Romans prized the spicy pork sausages crafted in the southern region of Basilicata (called Lucania then, and giving rise to sausages named Lucaniche still eaten today). And, fond of intensely tasty foods, they smoked or salted whole pig thighs, yielding savory Prosciutti not unlike those still made in mountain villages across Italy.

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    1. Interesting…So I suppose that you think that my pork recipe could be used to cure sausages and pork joints? Thanks for the info, and I will think about making sausages..

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