Orange Pork Chops with mushroom sauté

Name: Orange Pork Chops with mushroom sauté
Yield: 4 portion(s)
Ingredients: Corn starch; Pepper; Salt; 1 Orange juice and must thereto; 1 dl Orange juice; 10 g Butter or margarine; 1000 g Potatoes; 2 tsp Fresh basil or ½ teaspoon dried; 2 tsp Fresh ginger or ½ teaspoon dried; 2 Red onion; 200 g Haricots verts; 250 g Eating mushrooms; 3 dl Broth; 4 Neck chops 2 cm thick (a) ca. 150 g

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Orange Pork Chops with mushroom sauté

		Corn starch
		Pepper
		Salt
1		Orange juice and must thereto
1	dl	Orange juice
10	g	Butter or margarine
1000	g	Potatoes
2	tsp	Fresh basil or ½ teaspoon dried
2	tsp	Fresh ginger or ½ teaspoon dried
2		Red onion
200	g	Haricots verts
250	g	Eating mushrooms
3	dl	Broth
4		Neck chops 2 cm thick (a) ca. 150 g

Instructions for Orange Pork Chops with mushroom sauté

To prepare the Orange Pork Chops with mushroom sauté recipe, please follow these instructions:

DUP koteletterne dry with paper towels and season with salt and pepper. Mix orange juice, basil, grated ginger and salt in a bowl. Brown the meat 1 minute on each side in a pan by good heat in the Golden fat. Pour Orange mixture and let the meat Cook finished at medium heat 6-7 minutes on each side. Put the meat to one side and keep it hot.

Boil the pan of broth and si in a pan sauce over. Add the orange zest and allow to simmer, covered, for 2 minutes. Tag Orange shell up. Smooth the sauce with corn starch and flavor it with orange juice.

Grate mushrooms in the fat. Cut the onions and sauté them with both until they are clear. Let the frozen beans drain away, put them in the mushrooms and onions and warm them through. Season with salt and pepper.

Orange Pork Chops with mushroom sauté

Ingredients for Orange Pork Chops with mushroom sauté

Instructions for Orange Pork Chops with mushroom sauté

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