Thursday, February 21, 2013

Pork Chops In Orange Sauce



  • 4 Large carrots, cut into 2,5cm chunks
  • 4 Pork chops
  • 5 millilitre Extra virgin olive oil
  • 15 millilitre Dijon mustard with seeds
  • 200 millilitre Water
  • 250 millilitre Brown rice
  • 1 peck KNORR Honey and Mustard Chicken Dry Cook-in-Sauce
  • 1 Small red onion, sliced
  • 200 millilitre Fresh orange juice


  1. Boil carrots until soft
  2. Prepare rice according to packet instructions
  3. Meanwhile, press each chop with palm of hand to flatten slightly
  4. Season both sides with the KNORR Fresh Ideas Chicken Honey & Mustard powder, reserving any left-overs
  5. Heat a heavy based frying pan on medium-high until hot
  6. Add oil, then pork chops in a single layer
  7. Sprinkle onions in pan around pork, cook for 4 minutes or until pork browns
  8. Turn pork over and stir onion
  9. Cook for a further 4-5 minutes or until pork is cooked but not dry
  10. Transfer pork to a plate, leaving onion in pan
  11. Add mustard, orange juice, left-over contents from cook-in-sauce packet and water to the pan
  12. Cook, stirring occasionally until sauce thickens
  13. Divide pork, carrots and rice between 4 serving plates and spoon sauce over

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