Pork chops with garlic, rosemary & orange sauce

serves 4 mains
difficulty easy
prep time 5mins (approx.)
total time 15mins (approx.) + 1hr marinating
main ingredient(s) pork, orange, Citrus
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Ingredients

1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
2 teaspoons salt
3 cloves garlic, smashed with skin on
2 oranges, zested and juiced
2 sprigs rosemary, leaves only, plus one extra sprig, whole
4 thick mid-loin pork chops (about 350 grams each), skin removed, then scored along the fat at 2cm intervals
½ tablespoon olive oil
50 grams butter

Method

In a mortar and pestle, grind the fennel, pepper, salt, garlic, orange zest and rosemary into a rough powder. Rub over the pork and leave to marinate for at least 1 hour.

Place a really large, heavy pan over high heat for 2 minutes. Fry the rosemary sprig to crisp slightly, then remove and set aside. Rub pork chops with olive oil and place in pan. Cook for 3 minutes on the first side then flip and season with salt. Cook for a further 3 minutes on the second side then rest on a plate. Add the orange juice to the pan and bring to the boil. At the last minute, stir through the butter. Briefly replace the pork chops in the pan and swirl them in the sauce. Remove pork chops and place on a plate. Simmer the sauce, scrape the pan and pour the juices over the chops to serve, dropping the fried rosemary on top.

These chops work really well with my hasselback potatoes.

Comments & Reviews8

Cattlin's picture
Cattlin
Jul 19, 2012

have not tried it yet as I am concerned about the short cooking time for the pork.

Linda Hill's picture
Linda Hill
Jul 28, 2012

Hi Karen, I made this dish tonight as per you House and Garden 27.7.12 recipe with the addition of wine. I would have to say this is up the top of my list with the Lamb and warm Fetta dressing recipe. I wish I had guests for dinner. I too was worried about the cooking time, but you were absolutely right - DO NOT OVER COOK QUALITY PORK - however I placed the remaining juices in a jug and and everything was perfect. I made the version from your original recipe from Where the Heart is and was hesitant to make it again as for some reasion I didn't have much in the way of juices and the pork was dry - my fault (everyone is scared about undercooking pork and instead ruin it). The key with this dish is to not over-cook the pork and make sure you have plenty of orange juice with a dash of Grenache or other red wine with a dollop of butter. AWESOME. I told my husband he could easily whip this up mid week (I work at nights) as the recipe was so SIMPLE. AMAZING AND THANK YOU KAREN.

Linda Hill's picture
Linda Hill
Aug 10, 2012

Man I really do rave on sometimes and don't always make sense. Sorry about that. Well guess what, I am about to rave again. I thought this recipe was good, but last weekend I made from your book "Cooking at Home" the Pork Belly with fennel and apples. Sorry I don't have the book on hand so not sure if title is correct. It's the one where you simmer the pork then place in the fridge and then cook with apples, sliced fennel under the pork, and potato wedges. Totally amazing. It was one of those dishes where I felt I really nailed it. If you love pork please give this recipe a go while the weather it still cool.

V's picture
V
Aug 14, 2012

Absolutely beautiful! Easy to prepare and simple to follow recipe....which is exactly what I did and it was so succulent and the flavours were wonderful.....so much so my husband has asked for it again..........Thank you Karen!

Msjtrap's picture
Msjtrap
Oct 4, 2012

This is the best pork recipe ever. It is so simple but delicious, have made it several times and both my husband and I love it. Thanks Karen.

Dilki Fernando's picture
Dilki Fernando
Jan 10, 2013

Hi karen I cooked this last night for dinner after bringing kids from the pool. It took no time by the time I finished making a salad and some boiled beans pork was done. This is the best pork I have made. My 16 year old son said its the best pork chops he had ever eaten. Every body loved it. It will be cooked over and over in the future for sure. Thanks so mush Karen.

Kidnround's picture
Kidnround
Oct 2, 2013

WOW, this was AMAZING! I had some free-range pork chops (very fatty - that pig had a great life) this was the ideal recipe, the citrus cut through the fatty taste (of which there was none in the end!) - my husband was singing my praises - Thank Karen - absolute WINNER of a recipe! Keep up the great Work!

Simon26's picture
Simon26
Dec 20, 2013

Another 5 star recipe Karen!! Much loved by all who have tried it. Keep up the good work.

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