Sent to us by the winemaker Mary-Lou Nash herself, this is an adaptation from Pierre Franey’s cookbook “60-MINUTE GOURMET” and turns ordinary pork chops into the ideal pairing for her flagship “The Mischief Maker” Shiraz.
We love: This is such a simple meal to prepare, and goes oh-so perfectly with ‘The Mischief Maker’. And what’s better than a pairing supplied by the winemaker herself?
Alternative Pairings: Most shiraz will pair beautifully with this dish.
Pork Chops A L’Orange
With mixed vegetables and mashed potato
Adapted from recipe by Pierre Franey
4 Large pork chops
1 Tablespoon tomato paste
½ teaspoon sugar
120ml finely chopped onion
Juice of half a lemon
3 Tablespoons butter
1 Large seedless navel orange
240ml Chicken stock
Sprinkle the chops with salt & pepper.
Heat 2 tablespoons of the butter in a very hot heavy pan and add the chops.
Cook over moderately high heat about 10 minutes until nicely browned. Turn the pieces and cook 10 minutes longer. Continue cooking, turning the pieces often so that they cook evenly. Turn the pieces on their sides to brown and crisp the fat around the rim. Total cooking time should be about 30 minutes.
As the chops cook, trim off the ends of the orange. Cut the unpeeled orange into eight rounds.
Remove the chops to a warm serving platter and pour off fat from the pan.
Add the onion to the pan. Cook, stirring until wilted.
Add the juice of half a lemon and stir. Add the broth and the tomato paste and stir to blend, cooking gently.
Add sugar, salt and pepper.
Add the orange slices. Add any juices that have accumulated around the chops. Cook, turning the slices from the pan and arrange them around the chops.
Swirl a tablespoon of butter into the sauce and pour over.
Serve with warm mashed-potatoes and seared root vegetables. Delicious.