Prep 10 mins
Cook 35 mins
I have cheated making this and used canned mandarins, must admit though, if you have enough of the fruit it's nicer.
- 6 middle loin chops
- 2 teaspoons cornflour
- to taste butter
- salt & pepper
- 1 tablespoon water
- 1⁄2 cup white wine
- 1⁄2 cup mandarin juice
- 1⁄2 cup mandarin segment
- to taste watercress or to taste parsley
- Trim the chops so the are neat and free from any excess fat. Roll the tails up so the chops make a round, if necessary secure with a toothpick.
- In a large pan, heat just enough butter to cover the bottom of the pan and brown the chops on both sides.
- Season lightly with salt and pepper.
- Add the wine and mandarin juice. Cover, lower heat and simmer until the meat is quite tender--About 30 mins.
- When it is cooked, lift the meat on to a serving plate and keep warm.
- Mix the cornflour and water to a smooth paste and stir into the pan juices.
- Cook quickly with regular stirring until they thicken slightly.
- Add the mandarin segments to the sauce and cook about 1 minute. Pour the sauce over the chops and garnish with parsley.
- Serves 6.
- N.B.---- To make mandarin juice, crush mandarin segments and strain the juice from them.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
I used this recipe last night and it turned out pretty well. I can see where the sauce can become overly thick if too much starch is used. Regards, Kevin