We are getting into the Christmas spirit with our lunches and dinners at the moment. I think orange goes so well with brussel sprouts and this sauce was delicious. I always find pork chops a satisfying dinner. The chops takes on the gravy so well, you could also use pork fillet or a chicken breast for this dish.

Ingredients (serves 2)

For the chops

• 2 pork chops
• 1 tbsp rapeseed oil
• 1 heaped tsp corn starch
• 250ml chicken stock
• juice of an orange
• juice of 1/2 lemon
• 2 tsp honey
• 1 garlic clove, minced
• 20g butter

For the sprouts

• 14 brussel sprouts, halved
• 8 chestnut’s
• 85g pack smoked cubed pancetta or bacon
• small knob of butter

Directions

1. Pre heat oven to 200 degrees fan. Heat the rapeseed oil in an ovenproof frying pan over a medium heat. Brown the chops for a couple minutes on each side. Place pan in oven and roast for 8-10 minutes until cooked through.
2. While the chops are roasting heat a pan of boiling water. Add the brussel sprouts and cook for 4 minutes. Once blanched drain and rinse under a cold tap, set aside.
3. When the chops are cooked place on a warm plate and cover with foil and allow to rest.
4. In a jug mix the corn starch with a tbsp of stock then stir in the rest of the stock, orange and lemon juice and the honey. Using the pan the chops were cooked in add the garlic and fry over a medium heat for 1-2 minutes pour in the sauce mixture and whisk scraping up any pork pieces stuck to the pan. Bring to the boil stirring and reduce to a simmer.
5. In a clean pan melt a knob of butter, add the sprouts, chestnut’s and pancetta and sauté for a few minutes until crispy and golden. Put the rested chops back into the sauce to warm through. Serve and Enjoy