salt and pepper to taste
orange juice
2 cloves of garlic
1/2 cup white wine
1 onion, sliced
2 tomatoes, sliced
1/2 liter beef broth
1 cup orange juice
2 tablespoons butter
4 tablespoons all-purpose flour
a pinch of paprika
salt and pepper to taste
salt and pepper to taste
orange juice
2 cloves of garlic
1/2 cup white wine
1 onion, sliced
2 tomatoes, sliced
1/2 liter beef broth
1 cup orange juice
2 tablespoons butter
4 tablespoons all-purpose flour
a pinch of paprika
salt and pepper to taste
Season the pork chops with salt, garlic, orange zest, black pepper, and white wine, making sure the seasonings penetrate well
Cover the pork chops with onion and tomatoes and let them marinate for a while
Before putting it in the oven, distribute small pieces of butter over the pork chops
Place the pork chops in a baking dish lined with aluminum foil and bake in a medium oven for 1 hour and 30 minutes
Every now and then, lift the foil to baste the pork chops with the juices from the pan and mixed orange juice
When the pork chops are tender, remove the foil and let them brown
Remove the onion and tomatoes to make the sauce
Make a cut in the pork chops (about 2 inches apart) and place a slice of orange in each opening, garnished with 2-3 sprigs of rosemary
Return it to the oven for an additional 10-15 minutes
Remove and serve with the sauce
Prepare the sauce by mixing the remaining beef broth and orange juice with the onion, tomatoes, butter, flour, paprika, salt, and pepper to taste
Bring to a simmer over low heat, whisking constantly until thickened, then pass through a strainer and serve hot
Serve 6 portions.
