zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pork Chops with Spicy Orange Glaze

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pork Chops with Spicy Orange Glaze

    Perk up your pork chops with this simple recipe that uses just four ingredients! One of them is Lea & Perrins Tomato and Worcester Table Sauce - use it in recipes or for adding extra flavour at the table. All the family will enjoy tender pork and mushrooms coated in a tangy orange glaze. However, if you are only feeding two, this recipe is easily halved.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • 4 British free range pork rack chops
    • 1 small orange
    • 6 tbsp Lea & Perrins Tomato and Worcester Table Sauce
    • 250g pack Waitrose Organic Portabellini Mushrooms

    Method

    1. Preheat the grill to medium or prepare and light the barbecue. Pat the chops dry with kitchen paper and season with salt and freshly ground black pepper.
    2. Finely grate the zest from half the orange and squeeze the juice from both halves. Place the table sauce in a small bowl and stir in the zest and juice.
    3. Arrange the chops and mushrooms in a shallow dish, pour over the sauce and turn the chops and mushrooms until they are evenly coated.
    4. Cook the chops for 6-8 minutes, then turn them over and add the mushrooms, stalk side up. Cook for a further 8-10 minutes, brushing regularly with the glaze, until the mushrooms are tender, the chops are thoroughly cooked, the juices run clear and there is no pink meat. Serve with a mixed salad, such as Waitrose Mixed Salad Bowl, and long grain rice with fresh chopped parsley.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Line the grill pan with foil before you start, to catch any drips and make washing up easier.

    The chops and mushrooms can be marinated at the end of step 3 for up to 4 hours in a covered container in the fridge for a fuller flavour.
    Wash hands, equipment and work surfaces thoroughly after handling raw meat.

    Serving tips

    Serve with Waitrose Woodland Fruit Crumble and Waitrose Organic Vanilla Ice Cream.

    Comments

    Average user rating

    3 stars