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Chuleta de Chancho a la Naranja (Pork Chop with Orange)
Chuleta de Chancho a la Naranja (Pork Chop with Orange) is a traditional Ecuadorean recipe for a classic dish of pan-fried pork chops served with on orange sauce made with the pan juices. The full recipe is presented here and I hope you enjoy this classic Ecuadorean version of: Pork Chop with Orange (Chuleta de Chancho a la Naranja).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesHerb RecipesPork RecipesEcuador Recipes
Chuleta de Chancho a la Naranja (Pork Chop with Orange) a Classic Ecuadorean recipe for a dish of pan-fried pork chops served with on orange sauce made with the pan juices.
Ingredients:
6 rashers of bacon, chopped
6 pork chops
1 tsp rosemary
120ml red wine
1 tsp cornflour (cornstarch)
1 tsp freshly-grated orange zest
250ml water
1 tsp paprika
garlic
1 orange
juice of 1 orange
salt and freshly-ground black pepper, to taste
Method:
Fry the bacon in a pan until it renders its fat and becomes crisp. Remove with a slotted spoon and set aside.
Add the pork chops to the pan and fry until nicely browned on both sides. Now add the water, pepper, salt and paprika to the pan. Bring to a boil then reduce to a simmer, cover the pan and cook for about 20 minutes, or until the chops are done through.
Peel the orange with a knife, ensuring that you remove all the outer pith and membranes. Slice the orange into thin rounds, separate them and set aside. In a pan, combine with the orange zest, orange juice, and sugar. Drain the liquid from the chops and whisk in the cornflour then add to the pan with the orange. Simmer gently for a few minutes, until the sauce has thickened then add the orange slices and bacon pieces.
Cook for 2 minutes more. Arrange the pork chops on a serving dish and spoon over the orange sauce. Serve immediately.
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