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Pork Chops with Orange, Bacon and Sage
This recipe is a variation of one of the more interesting recipes we’ve seen recently, and a surprisingly delicious blend of unique flavors. Consider it a twist on the traditional Italian ‘Veal Saltimbocca.’
- 2 plump oranges
- 8 pork chops
- 8 large sage leaves
- 8 slices of bacon, cut in half
- 1 1/2 tbsp extra virgin olive oil
- 1/2 cup of chicken stock
- 4 gherkin pickles, cut into raisin-sized pieces.
- 350g of fresh green beans
- Trim green beans, and start a pot of water on the stove to boil.
- Peel the skin from 1 orange. Holding the orange over a bowl to catch excess juice, pull apart segments. Cut into thirds and add to the bowl. Squeeze the juice of the other orange into the bowl and set aside.
- Lightly flatten each pork chop with meat mallet. Season with salt and pepper heavily. Top each steak with 2 half slices of bacon and 1 large sage leaf, securing with toothpicks.
- Water should be boiling now – add green beans, and boil for 5 min or until desired softness before removing from heat and setting aside.
- In a large frypan over medium heat, warm 1 tbsp of olive oil. In batches, cook pork chops for 2 minutes on each side until cooked through. Remove and cover with foil while you make the orange sauce.
- Add orange juice (keeping segment pieces out) and chicken stock to the same frypan used to cook the pork chops. Simmer over medium heat until about half of the liquid is gone (about 1 min 30 sec). Add in orange pieces and gherkin pickles, and return pork chops to pan to warm through. Garnish with additional sage leaves, if desired.
- Toss the green beans with the rest of the olive oil, salt and pepper to taste. Serve alongside Pork chops and Orange sauce.