Orange & Hazy Summer Mead Braised ChopsA delicious zesty dish that really helps bring out the flavor of the meat. Slow cooking lamb or pork in Hazy Summer Mead along with the oranges gives it a real juicy flavour
- 86g/3 ozs butter
- 227g/½ lb onions (chopped)
- 4 pork (or lamb) chops.
- Salt & Pepper
- 5ml/1 tsp. dry mustard
- 10ml/2 tsp. brown sugar
- 15ml/1 tbsp. plain flour
- 3 large oranges
- 150ml/¼ pt. Atlantic Dry Mead
1.Melt 28g/1 oz. butter in pan and fry onions until golden brown.
2.Cut the fat off the chop, mix the salt, pepper, mustard, sugar and 57g/2 ozs butter together.
3.Spread this mixture on one side of chops and fry until brown on both sides.
4.Arrange the chops in a casserole.
5.Add the flour to the pan juices, also zest and juice of 2 oranges and onions. Bring to the boil.
6.Add mead. Top up with water to make up 150ml/¼ pt. of sauce.
7.Pour the sauce over the chops in the casserole.
8.Peel the other orange and cut into segments and place around chops.
9.Cook for 40 minutes.