4 pork chops
1 tablespoon salt
1/2 teaspoon mustard powder
1/8 teaspoon ground cinnamon
1/4 cup orange marmalade
4 tablespoons tomato paste extract
2 tablespoons finely chopped onion
1/2 cup Curação, Cointreau or Grand Marnier
4 pork chops
1 tablespoon salt
1/2 teaspoon mustard powder
1/8 teaspoon ground cinnamon
1/4 cup orange marmalade
4 tablespoons tomato paste extract
2 tablespoons finely chopped onion
1/2 cup Curação, Cointreau or Grand Marnier
Remove excess fat from the meat, and grease a pan with a small amount of that fat
Brown the pork chops on both sides, in low heat
Mix together salt, mustard, cinnamon, orange marmalade, tomato paste extract, and onion
Apply this mixture to both sides of the pork chops
Place the pork chops in a baking dish and cover with aluminum foil
Bake for 1 hour at 150°C (slow)
Brush occasionally and flip the pork chops after 30 minutes
About 10 minutes before serving, drizzle 1/4 cup of liqueur over the pork chops
Place the pork chops in a hot serving dish
Simmer the sauce, add the remaining liqueur, and stir until smooth
Drizzle the sauce over the pork chops finally
Serve 2 portions.
