Saturday 18 June 2011

Spiced Orange Pork Chops

What is your favourite recipe that your mum made or you when you were a child? Do you know how to make it? Do you have the recipe memorised or written down somewhere? Perhaps this weekend is a good time to ask your mum to show you how to make it. My family owned a piggery when I was younger so our diet always involved a lot of pork. I have a number of recipes that I made up when I was younger using the large amounts of pork that was always in our freezer. 

This recipe is one of my mum's. No, actually, that is not quite right. This is a version of my mother's recipe that I came up with after she had passed away. As far as I know she had made the recipe up as I couldn't find anything similar in any of her cookbooks or her many recipes cut out of magazines. I was also unable to find it amongst her hand written recipes. It took a bit of trial and error to get this right. I am not sure that it is 100% correct but I have been making it this way for about 8 years now so it is difficult remember it any other way now. I would normally use smaller pork chops than the one I used on the night I made this but some times you just have to use what you can get at the time. I don't eat near as much pork now since the piggery is long since sold. It has turned into a rather expensive meat. Although maybe it always has been and I just never realised it before. What I do know, is if I want some comfort food there is nothing that is a bigger comfort to me than this recipe. 

Spiced Orange Pork Chops

  • 1 cup of orange juice
  • 1/2 tsp onion powder 
  • 1/2 tsp garlic powder 
  • 1/2 tsp chinese five spice 
  • 2 tsp brown sugar 
  • 1 tbsp olive oil 
  • 2 or 3 dashes of worchestershire sauce 
  • 4 small pork chops 
  • 1 red (or brown) onion sliced
  • Mix first 7 ingredients together and pour over pork chops and onions. Marinade for at least 30 minutes.
  • Drain chops, reserving marinade.
  • Fry the chops until lightly browned on both sides.
  • Pour the reserved marinade over chops including onion slices.
  • Simmer until the sauces is reduced and slightly thickened and onions are soft. 
  • Serve with steamed vegetables and rice or mashed potatoes. 


  1. Katren that looks delicious.
    I've got as far as asking my mum for all her recipes, but haven't had them off her yet.

  2. Isn't it amazing how tastes and smells can take us back in time so vividly? Pea and ham soup always takes me back to my childhood. I make quite a good one ( I think), but it's never the same as my mums. Still comfort food though.

  3. I've just had a major resort of my herbs and spices and I have just found a recipe to assist me in clearing some of the excess, thanks Katren:D This sounds wonderful. I find pork one of the cheaper meats now, even using the free range product - cheap compared to beef and especially lamb these days anyway;)