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

Ingredients:

• 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

Method:

• 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.