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Annabel Langbein's Glazed Pork Chops


Annabel Langbein's Glazed Pork Chops

For more on Annabel, visit her website.

Who would have imagined that marmalade would be such a good base for an Asian-style sauce? This sweet-and-sour glaze can be made in advance and is a useful recipe to add to your collection - it's great with any pork cut and also with duck.

Prep time 10 mins
Cook time 1 hour
Serves 4

4 pork chops
1/2 cup water

Marmalade Glaze
1/4 cup Golden Marmalade or other marmalade
1/4 cup soy sauce
2 tbsp cornflour
2 spring onions, thinly sliced
2 cloves garlic, crushed
1 tsp finely grated orange zest
2 tbsp orange juice
1 tbsp honey
a pinch of chilli flakes (optional)
1 tbsp neutral oil

Preheat oven to 160C fanbake and line a roasting dish with baking paper for easy clean-up. Arrange chops in a single layer in prepared dish.
To make Marmalade Glaze, mix together marmalade, soy sauce, cornflour, spring onions, garlic, orange zest and juice, honey, chilli and oil.
Pour glaze over the chops to coat evenly. Cover and bake for 30 minutes, then uncover, add½cup water and return to oven until cooked through, golden and lightly caramelised on top (about another 30 minutes). Serve hot.

This recipe is from Annabel's new TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see annabel-langbein.com


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