Pork chops with juniper berries
This is an updated family recipe.
Preparation ~15 min, 6-8 hours in the marinade, cooking time in the oven: 60-75 minutes
Ingredients
6 pork chops
1 one-clove garlic (or 3-5 cloves), chopped
3 shallots, coarsely chopped
6 juniper berries, crushed
6 allspice berries
12 black peppercorns
1 teaspoon salt
1 teaspoon sugar
2 tablespoons low-sodium soy sauce
juice of 0,5 orange
1 tablespoon spirit vinegar (or balsamic vinegar)
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2 tablespoons ev olive oil
3 yellow onions, sliced
1,5 oranges
12 juniper berries
finger salt and black pepper to taste
a small bunch of rocket (arugula)
Crush the berries and peppercorns in a mortar. Slash or trim the pork chop edges with a knife. Pound the chops lightly with knuckles and place them in a plastic bag. Mix the berries, garlic, shallot, peppercorns, salt, sugar, soy sauce, orange juice and vinegar and blend the mixture with the pork. Submerge the bag into water before closing (if not, turn the bag over a few times during marinating). Let the pork marinate in the fridge for 6-8 hours.
Take the pork chops from the fridge and let set in room temperature for 30 min. Fry the yellow onions lightly on medium heat in olive oil. Cut the oranges into thin, round slices. Turn the oven on (175ºC). Line a baking tray with baking paper. Place the pork chops on the tray. Cover each chop with fried onion and a piece of orange. Cook for approximately half an hour. Cover with foil (or a lid if using a flat Dutch oven) and cook for another 30-45 minutes until tender. Brisk some extra orange juice on top if the meat looks dry. Garnish with whole juniper berries and rocket lettuce and add finger salt and ground black pepper to taste. Serve with mashed potatoes and beef stock and mustard gravy (beef stock thickened with plain flour and seasoned with fresh thyme and 1 teaspoon of strong mustard).
This is an updated family recipe.
Preparation ~15 min, 6-8 hours in the marinade, cooking time in the oven: 60-75 minutes
Ingredients
6 pork chops
1 one-clove garlic (or 3-5 cloves), chopped
3 shallots, coarsely chopped
6 juniper berries, crushed
6 allspice berries
12 black peppercorns
1 teaspoon salt
1 teaspoon sugar
2 tablespoons low-sodium soy sauce
juice of 0,5 orange
1 tablespoon spirit vinegar (or balsamic vinegar)
__________________________________________
2 tablespoons ev olive oil
3 yellow onions, sliced
1,5 oranges
12 juniper berries
finger salt and black pepper to taste
a small bunch of rocket (arugula)
Crush the berries and peppercorns in a mortar. Slash or trim the pork chop edges with a knife. Pound the chops lightly with knuckles and place them in a plastic bag. Mix the berries, garlic, shallot, peppercorns, salt, sugar, soy sauce, orange juice and vinegar and blend the mixture with the pork. Submerge the bag into water before closing (if not, turn the bag over a few times during marinating). Let the pork marinate in the fridge for 6-8 hours.
Take the pork chops from the fridge and let set in room temperature for 30 min. Fry the yellow onions lightly on medium heat in olive oil. Cut the oranges into thin, round slices. Turn the oven on (175ºC). Line a baking tray with baking paper. Place the pork chops on the tray. Cover each chop with fried onion and a piece of orange. Cook for approximately half an hour. Cover with foil (or a lid if using a flat Dutch oven) and cook for another 30-45 minutes until tender. Brisk some extra orange juice on top if the meat looks dry. Garnish with whole juniper berries and rocket lettuce and add finger salt and ground black pepper to taste. Serve with mashed potatoes and beef stock and mustard gravy (beef stock thickened with plain flour and seasoned with fresh thyme and 1 teaspoon of strong mustard).
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. It's the former regional level sprinter and longjumper in me; an inner (b)itch to reach the podium.