Orange & Hazy Summer Mead Braised Chops

A delicious zesty dish that really helps bring out the flavour of the meat. Slow cooking lamb or pork in Hazy Summer Mead along with the oranges gives it a really juicy flavour

Ingredients

  • 85g butter
  • 220g 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 Atlantic Dry Mead

Method

1.Melt 25g butter in pan and fry onions until golden brown.

2.Cut the fat off the chop, mix the salt, pepper, mustard, sugar and the rest of the 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 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 at 180C

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Joe Dempsey