Orange chops from the oven

Name: Orange chops from the oven
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 2 large oranges (including 1 organic); 2 Garlic cloves; 7-10 Tbsp Juice of 2 limes; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 small detached pork chops (approx. 100 g each); 75 g White bread (from the day before); 500 g Tomatoes; 1 ripe avocado; 2 Onions; 3 TABLESPOONS light balsamic vinegar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Servings: 4

2 large oranges (including 1 organic)
2 Garlic cloves
7-10 Tbsp Juice of 2 limes
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 small detached pork chops (approx. 100 g each)
75 g White bread (from the day before)
500 g Tomatoes
1 ripe avocado
2 Onions
3 TABLESPOONS light balsamic vinegar

Directions

1
For the meat wash organic orange, rub dry. Peel the skin into strips with a zest ripper. Peel both oranges so that the white skin is completely removed. Cut the oranges into pieces.
2
Peel the garlic. Puree oranges, garlic, lime juice and 5 tablespoons of oil to a creamy sauce. Season with salt and pepper. Wash the chops, dab dry and place in an ovenproof dish. Crumble the bread finely and sprinkle over the meat.
3
Pour gravy over it. Braise in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 1 hour.
4
For the salad, wash and chop the tomatoes. Halve the avocado and stone it. Remove the flesh from the skin and cut into slices. Mix vinaigrette and salad ingredients. Arrange chops with sauce and salad.
5
Mashed potatoes taste good with it.