Pork Chop with Orange and Parsley

Pork Chop with Orange and Parsley

Recipe source : Adapted from Martha Stewart


My son, YS,  loves the fruity flavour of this pork chop. However, he refrained from eating the oranges even though I had told him the orange segments were just stirred in after the sauce was cooked. To him oranges are best eaten fresh. Me? I love the pork chops and the oranges were simply scrumptious! 

I made some changes to the original recipe. I added salt and sugar to the sauce as I found it bland and slightly too sour for my liking. After browning the pork chops, I added water to simmer them for about 10 minutes to ensure the thick pork chops were thoroughly cooked.

Ingredients

1 tbsp vegetable oil
4 pork chops ( 1 inch thick)
Coarse salt and ground pepper
2 strips orange zest
1/2 cup orange juice
2 oranges, remove peel and pith and separate into segments
1/4 cup parsley leaves, chopped

Directions

 
1.  In a large skillet, heat oil over medium heat. Season pork with salt and pepper and cook until brown.
2.  Lower heat and pour in about 1 cup of water and cover with a lid. Allow the pork pieces to simmer for about 10 minutes or until dry. Transfer to a plate.
3.  Add orange juice and zest to the skillet. Add 1/2 tsp of salt and 1 tsp of sugar to taste.
4.  Remove from heat and add in the orange segments. Stir to mix well.
5.  Spoon the orange sauce and orange segments over the pork chops.
6.  Top with chopped parsley.

I am linking this to Little Thumbs Up

The theme for April  2014 is Orange, 

Hosted by Ann of Anncoo Journal

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

This post is linked to Cook Like A Star, All Star Anniversary 

organised by Zoe of Bake for happy kids

  Joyce of Kitchen Flavours

and Mich of Piece of Cake