6 pork chops
1 carrot, chopped
1 onion, chopped
2 sprigs rosemary
4 leaves sage
1/4 cup dry white wme
salt and pepper to taste
1 T extra virgin olive oil
2 oranges, scrubbed and sliced thin
1/3 cup sugar
Preheat oven to 400 degrees. Place the pork chops, celery, carrot, onion,
rosemary, sage and wine in a roasting pan. Generously season with salt and
pepper, drizzle with the olive oil and roast for one hour, or until done. If the pork
dries out, baste with hot water. Remove the pork from the oven, strain the sauce,
removing as much fat as possible, keep warm.
Meanwhile, candy the oranges by covering with water and bring to a boil;
drain. Repeat boiling procedure 2 more times, using fresh water each time (this
cuts down on bitterness). Place the orange slices m a wide skillet and barely cover
with water and the sugar. Simmer over low heat until syrup is totally reduced,
about 10 minutes. Remove oranges and let cool, then dice.
Mix the diced oranges into the strained sauce, bring to a boil and cook for
about 5 minutes. Arrange chops on a platter and pour sauce over before serving.