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Orange Glazed Pork Chops with Spinach and Pecan Salad Recipe

For the Pork chops

    125ML Orange Juice

    55 GRM White Sugar

    2 Large Garlic Cloves

    4 Pork Loin Chops or Pork Steaks

Spinach & Pecan Salad

    150GRM Baby Spinach

    35GRM Toasted Pecan, roughly chopped

    150 GRM Snow Peas (Sugar Snap)

    Trimmed and halved raw 4 x small oranges, peeled.

Orange Dressing

    240ML Orange Juice

    100ML Lemon Juice

    1/2 Teaspoon of Dijon Mustard

    1/2 Teaspoon of white sugar

    2 Teaspoons of ground nut oilL

    Place all of the above in a screw top jar and shake well

How to prepare

    Combine Juice Sugar and Garlic in a small sauce pan sand bring to boil.

    Simmer without Stirring for 10 Minutes to reduce Coat Pork Chops and fry gently in a heavy based frying pan for 10 minutes turning and basting with the glaze until cooked.

    As you do this place spin age, pecan and snow peas in a bowl Segment the oranges over the salad Toss gently in the Dressing.

Serve & enjoy,