Pan-fried Pork Chops with orange and rosemary
These pork chops are cooked until they’re beautifully golden but still tender and moist. Of course they would also be delicious cooked on the barbecue or under
Ingredients
- 1 orange
- 2 tablesp. olive oil
- 1 teasp. Lakeshore mustard
- 1 teasp. rosemary, chopped
- 4 x 150g bone-in loin pork chops, each about 2.5cm thick
- Salt and freshly ground black pepper
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