Prep 15 mins
Cook 2 hrs
This is very good but you have to like citrus with your pork. They come out so tender and moist! Once you've tried them they gotcha coming back again,
- 1⁄2 lemon, juice of
- 1⁄2 orange, juice of
- 1 teaspoon grated fresh lemon rind
- 1 teaspoon grated orange rind
- 1⁄4 cup chopped of fresh mint
- 1 tablespoon sugar
- 1 teaspoon fresh mixed herbs, finely chopped (oregano, thyme, sage your choice)
- 1⁄8 teaspoon paprika (Hungarian if possible)
- 1⁄8 teaspoon nutmeg
- salt & pepper
- 4 large loin on pork chops
- In the top of a double boiler, over simmering water, mix all the ingredients except the pork chops Heat until the sugar has completely dissolved.
- Place the chops in a casserole with a lid.
- Spread the seasoned mixture over the chops and bake covered in a slow 300°F over for 2 hours.
Wow! These tasty, moist chops have it all! Citrus, fresh herbs, spices. I had a time finding some fresh mint right now, but I persevered, and was rewarded by the refreshing taste of it in the sauce. This is an excellent dish with contrasting ingredients, but they were in harmony. Thanks Bergy for a real taste treat.
Bergy, these chops were sooo refreshing!!We loved the orange/lemon mix and I had frozen mint from the garden, this was the first time I got to use it, it was very wilted but the taste was there. Nice mix of spices too, I used dried thyme leaves with the paprika and nutmeg. Also cut the recipe in half, we really enjoyed the chops and will do them again, thanks for sharing.
This was an experiment to see if we were a citrus pork fan and sadly my family is not. I liked the unique nutmeg-citrusy flavor but you must love the flavor lemon and orange. However, the meat wasn't as tender as I thought it would be with the slow cooking method. My chops didn't have alot of fat on them so they were a little dry.