Posted April 27, 2011
This hearty Mother’s Day dinner is as beautiful as it is delicious. Because while moms may like pretty things, it doesn’t mean they don’t also want a dinner that leaves them satisfied. To round out this recipe and make it a meal, a quick salad or some green beans and rice pilaf would be perfect.
Orange Pistachio and Goat Cheese Crusted Pork Chops
Start to finish: 45 minutes
Zest and juice of 2 oranges
125 ml (1/2 cup) finely chopped pistachios
1 log (125 g/4 oz) soft goat cheese
1 ml (1/4 tsp) ground allspice
5 ml (1 tsp) salt
2 ml (1/2 tsp) ground black pepper
Four 175 g (6 oz) bone-in or boneless pork chops
125 ml (1/2 cup) white wine
250 ml (1 cup) chicken broth
125 ml (1/2 cup) orange juice
15 ml (1 tbsp) cornstarch
Salt and ground black pepper, to taste
Heat oven to 190 C (375 F).
In a small bowl, combine orange zest and juice, pistachios, goat cheese, allspice, salt and pepper.
Arrange pork chops in a small metal roasting pan. Spread a quarter of the pistachio mixture over the top of each chop. Roast for 20 to 25 minutes or until the chops reach 68 C (155 F) at the thickest part. Transfer pork chops to a plate. Cover with foil to keep warm while preparing the sauce.
Place the pan on the stovetop over medium heat. Add wine and scrape the bottom of the pan to loosen any browned bits. Add chicken broth and bring to a simmer. In a small glass, mix orange juice and cornstarch, then add to pan, stirring until thickened. Strain sauce through a mesh strainer, if desired. Adjust seasoning with salt and black pepper. Serve sauce with pork chops.
Makes 4 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 477 calories; 196 calories from fat (41 per cent of total calories); 22 g fat (8 g saturated; 0 g trans fats); 108 mg cholesterol; 18 g carbohydrate; 47 g protein; 2 g fibre; 982 mg sodium.
