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READY IN 1 hr
15 mins
Seville Pork Chops Recipe

Seville Pork Chops

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

Seville Pork Chops is an outstanding way to serve pork. The recipe may sound a little complex but, if you prepare everything beforehand, you will find that it is nowhere near as hard as it sounds. Some shops have a 'continental' butchery section and sell médallions (or pork escallops) that are ideal for this recipe and you can reduce the cooking time to 45 minutes.

      Preparation Time: 15 Minutes

      Cooking Time: 1 Hour

Ingredients for Seville Pork Chops

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 teaspoon
butter
1 tablespoon
oil
4
pork chops (loin or fillet of leg)
1
small onion
3
oranges
2 tablespoons
lemon juice
4 tablespoons
ginger marmalade
1 teaspoon
cinnamon
3
sweet apples
3½ fl oz
chicken stock or dry white wine
 
salt and pepper

 

How to Cook Seville Pork Chops

  1. Peel and finely chop the onion, Finely grate (shred) the rind from 2 oranges then squeeze the juice from them, Peel and core 2 of the apples and cut into small pieces.
  2. Melt the butter with the oil in a large saucepan then add the chops and fry over a moderate heat for three or four minutes until they are lightly coloured on both sides. Remove with a slotted spoon and put to one side.
  3. Add the chopped onion to the pan and fry gently until it is limp and translucent. Add about ¾ of the grated orange rind, all the orange juice and the lemon juice along with ½ of the marmalade, the cinnamon, the apples and the stock (or wine). Bring the whole mixture to the boil, stirring all the time, then reduce the heat so that the sauce just simmers gently. Place the pork back in the pan and continue to simmer very gently for about one hour (or until the chops are tender).
  4. About 10 minutes before the meat is cooked, prepare the garnish... Core and slice the remaining apple, and cut four slices from the remaining orange. Melt the remaining marmalade in a small pan and add the orange and apple slices. Turn the fruit to coat in the marmalade.
  5. When cooked, remove the chops from the pan with a slotted spoon and keep them hot in a warm oven. sieve (strainer) the sauce, discarding any solids. Cover the bases of 4 warmed dinner plates with the sauce and place a chop on the centre of each. Arrange the orange and apple slices beside each chop and sprinkle with the remaining grated orange rind. Serve immediately with Baked Sliced Potatoes.


Graham GRAHAM'S HOT TIP:
While the pork chops are standing to one side after the initial frying, place them on kitchen paper to drain off some of the fat.
 
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Reviews of Seville Pork Chops

Rating 5 out of 5 - Many cooks will make this recipe again September 20 2014
Really, really good tasting pork chops. Regarding the sweetness - check your marmalade! The recipe calls for ginger marmalade but doesn't say 'sweet' marmalade, which is the most common found in American supermarkets. Be sure and use an English type marmalade, which is more bitter than the American versions.AND I always use red onions. Try it - it makes a world of difference.
(1 review)
 

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