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 flavourIngredients
- 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
Method
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.