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Pork Chops with Marmalade Cream

The flavor combination here might seem a bid weird, but is really a logical and tasty one.

Marmalade is nothing more than caramelized bitter oranges. Together with the pork this will bring about a surprisingly subtle taste.

This is really a dish that will impress your guests.

You will need:

• 1 Tablespoon olive oil
• 2 6 oz Pork Chops
• 50 oz Cognac (or white wine)
• 2 sliced Carrots
• 1 tablespoon good Marmalade
• 4 oz Double Cream
• Steamed new potatoes

Heat the oil in a heavy-based frying pan. Cook the Pork Chops for 4 – 5 minutes on each side or until tender and cooked through. Add the wine or Cognac. For some extra effect you can flambé.

Transfer the pork to a warm plate and allow it to rest in a warm place.

Meanwhile, place the carrots in a pan and cover with boiling salted water. Add the butter and sugar and return to the boil. Reduce to a simmer and cook until just tender. Season to taste.

Stir the marmalade into the flambéed mixture, scraping the pan with a wooden spoon to dislodge any sediment, Stir in the cream, Season generously and allow to bubble down for 1 minute.

Return the pork to the pan and baste for a few minutes to allow all flavors to combine

Transfer the pork chops to warmed serving plates and spoon the marmalade sauce over the meat.
Add the Carrots and Potatoes.

Serve some salad on the side.

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