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Pork Chops with Orange (England)
8 pork chops
1/2 cup of flour, seasoned with 1 teaspoon of salt, 1/8 teaspoon of ground
black
pepper,
and 1 teaspoon of dry English mustard powder
2 eggs, lightly beaten
1 cup of breadcrumbs
2 tablespoons of butter
1 tablespoon of oil
2 naval oranges, peeled and sliced
2 tablespoons of finely chopped parsley
Dredge the chops in seasoned flour. Dip into egg and then coat with breadcrumbs. Brown the chops on both sides in hot combined butter and oil. Continue cooking 8 minutes on each side until meat is tender. In the meantime, place sliced oranges on a plate. Cover with another plate and place over a pan of simmering water over low heat. Steam oranges 5 minutes until they are hot. Arrange the pork chops on a bed of rice. Garnish with parsley and orange slices. Serves 8.
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