Greek braised pork with beer, mustard and orange sauce
Greek braised pork with beer, mustard and orange sauce

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, greek braised pork with beer, mustard and orange sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

DIRECTIONS In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic. This recipe for braised pork chops is an excellent choice for a family dinner. The bone-in chops are seared then cooked in a flavorful orange sauce.

Greek braised pork with beer, mustard and orange sauce is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Greek braised pork with beer, mustard and orange sauce is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have greek braised pork with beer, mustard and orange sauce using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Greek braised pork with beer, mustard and orange sauce:
  1. Prepare 1 tsp Salt
  2. Make ready 1.5 tsp Pepper
  3. Make ready 3 tablespoons Oil
  4. Prepare 1 tablespoon Honey
  5. Take 1.5 tablespoons English mustard
  6. Make ready 1/2 Small bottle of beer
  7. Take Juice of two oranges
  8. Get 700 g Pork shoulder steaks (4)
  9. Prepare 1 tablespoon cornstarch

By searing the pork chops first, it creates a nice Just add some butter and flour. Then whisk the sauce until it thickens. Tangy orange flavors the marinade and sweet sauce that dress up these tender and juicy chops. Add mashed potatoes or rice and a simple side salad for a fuss-free supper.

Steps to make Greek braised pork with beer, mustard and orange sauce:
  1. Mix together everything excluding the pork and cornstarch in an oven tray.
  2. Add the pork to the sauce and coat. Leave to marinade in the fridge for at least 30 minutes but up to a few hours
  3. Take the pork out of the fridge while you pre-heat the oven to 190c.
  4. Put the pork in the oven on the middle shelf and cook for 1 hour. Halfway through turn the pork over and move to the top shelf.
  5. When the time is up remove the pork from the oven and pour the sauce into a pan on a medium heat.
  6. Add the cornstarch to 1 tablespoon of cold water. Mix and add to the sauce. Cook until thick and bubbly
  7. Add the meat to the sauce to heat. Serve and enjoy! (I ate mine with crispy kale)

Add pork chops; turn to coat. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight. Braised Pork Belly with Mustard Greens (Mui Choy Kau Yuk 梅菜扣肉). Then carefully add the pork with skin-side Add garlic, green onions, hoisin sauce, sugar, soy sauce, dark soy sauce, and rice wine to the pork. For Orange-Mustard Glazed Pork Chops, marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of.

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