Avoiding Additives and Preservatives

Use butter without colour and pure orange juice. I used Wilkin & Sons marmalade, Vilux organic grainy mustard and Lea & Perrins Worcestershire sauce.

Season the chops well

Sear the chops until brown on one side

Assemble your ingredients for the sauce

Make the sauce while the chops rest

Pork chops with marmalade mustard pan sauce

Ingredients:

4 pork chops, thick cut, approx 1 inch (2.5 cm) thick

1 tsp (5 ml) salt

generous amount black pepper

1 tbsp (15 ml) vegetable oil

2 tbsp (30 ml) butter

½ cup (125 ml) orange juice

¼ cup (60 ml) marmalade

2 tbsp (30 ml) grainy or dijon mustard

1 tsp (5 ml) dried tarragon or thyme

1 tsp ( 5ml) Worcestershire sauce

Preparation:

Heat a heavy large skillet to medium high. Pat chops dry with paper towel and season with salt and pepper. Add oil to pan then butter to oil, cook until melted, and slightly browned.

Add chops and sear until meat is browned, about 5 minutes. Flip, cover tightly and reduce heat to low. Cook for 3-4 minutes more. Remove chops to plate and tent with foil.

In the pork chop pan, return heat to medium high, add orange juice, and stir in marmalade, mustard, tarragon and Worcestershire sauce. Bring to a boil, cook until thickened, about 5 minutes. Spoon sauce over pork chops and enjoy! Serves 4.

From Family Meals in Minutes, by Michael Smith