Orange Pork Chops
Preheat oven to 180°C

4 large pork chump chops, rind removed
2 level tablespoons seasoned flour
Oil for frying
2 large thin- skinned oranges
4 level tablespoons soft light brown sugar
1 tablespoon cornflour
¼ pint dry white wine
½ pint of orange juice
1 medium onion, skinned and sliced
Watercress to garnish

Coat the chops in seasoned flour.

Heat enough oil in a large frying pan to cover the base. Fry the meat quickly on either side until well- browned. Drain and place the chops in a single layer in a shallow casserole.

Remove the rind and all traces of white pith from the oranges. Slice, discarding any pips, and cut each slice in half; sprinkle with 2 tablespoons of sugar.

Blend the cornflour with a little wine; add the remainder of the wine and the orange juice and sugar. Bring to the boil, stirring, and pour over the chops.

Arrange the sliced onion over the chops, cover tightly and cook in the oven for 1½ hours.

Remove the lid; arrange the orange slices over the onion and cook for a further 15- 20 minutes, basting occasionally.

Before serving, reduce the liquor, if you wish by boiling, then adjust the seasoning and garnish with watercress.

Serve with medley of vegetables and boiled spuds.