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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Mix the wine, orange zest and juice with the chopped onion and thyme. Baste the pork chops and place in a shallow dish, covered and refrigerated for at least 12 hours, turning from time to time. Drain and either grill or barbecue the chops. Place on hot serving dishes and keep hot. Meanwhile, strain the marinade into a small pan, add the stock cube and heat gently for 5-10 minutes. Take off the heat and stir in the cream, season as desired and pour over the chops. Serve immediately.
Contributor: Esther Pérez Solsona
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