Orange & Hazy Summer Mead Braised Chops

A 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
  • Water


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.