Citrus Sauced Pork Chops
Why I Love This Recipe
Lemon juice may be replace with another citrus juice, such as lime, orange or grapefruit.
To ensure hot pork chops, return them to the sauce in the pan and reheat over a low heat until piping hot. A high heat will toughen the pork.
To finely chop garlic, remove skin. Holding garlic bulb with one hand, slice garlic thinly, then move knife rapidly up and down over garlic slices.
Ingredients You'll Need
1 plump clove garlic, crushed
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 teaspoon black pepper
4 centre loin trimmed pork chops (160g each), 1cm thick
1 1/2 teaspoons cornflour
1 cup salt reduced chicken stock
4 teaspoons fresh lemon juice
Place garlic, paprika, cumin, coriander, turmeric and pepper in a small bowl, Mix well.
Sprinkle spice mixture evenly over both sides of pork chops, rubbing in gently with fingertips.
Spray a large non stock frying pan with vegetable oil cooking spray.
Heat pan over a medium high heat.
Add pork chops; cook for 1 minute on both sides to seal.
Reduce heat to medium-low; cook for a further 12 minutes, turning once.
Transfer pork to a warm serving platter.
Cover with foil and keep warm.
Blend cornflour smoothly with 1/4 cup stock in a small bowl.
Add to pan with remaining stock and lemon juice. Bring to the boil over a medium heat, stirring constantly.
Pour sauce over pork chops.