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    Spanish-Style Pork Chops With Orange And Sherry

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    Spanish-Style Pork Chops With Orange And Sherry

    • Preparation time: 5 minutes
    • Cooking time: 40 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 3 tbsp olive oil
    • 4 Hampshire Breed Free Range Pork Rack Chops, from the meat service counter
    • 2 onions, finely chopped
    • 100ml Cooks' Ingredients Sherry Vinegar
    • Juice and grated zest of 1 organic navel orange
    • 300ml medium sherry, such as Amontillado
    • Leaves from about 8 sprigs of fresh thyme


    1. Heat the olive oil in a large frying pan and season the pork chops with black pepper. Fry the chops over a high heat for about 2 minutes each side, until golden brown.
    2. Remove the meat from the pan, transfer to a plate, cover and keep warm. Meanwhile, add the onions to the pan and cook in the fat and juices left behind by the chops for 3-4 minutes until the onions are golden and soft.
    3. Add the sherry vinegar, the orange juice and grated zest, and the sherry – the pan will hiss and spit a bit, but don't worry. Season, then add two-thirds of the thyme leaves and bring to the boil. Return the pork to the pan, cover and reduce the heat to low. Leave the chops to cook for a further 15 minutes on one side, then remove the lid, turn the chops over and leave them to cook, uncovered, for a further 15 minutes. The chops should be cooked through so there is no pink meat.
    4. Scatter with the remaining thyme leaves and serve with tenderstem broccoli.

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