6 middle loin chops
2 teaspoons cornflour
butter
salt and pepper
1 tablespoon water
1/2 cup white wine
1/2 cup mandarin juice
1/2 cup mandarin segments
watercress or parsley
Trim the chops so the are neat and free from any excess fat. Roll the tails up so the chops make a round, if necessary secure with a toothpick. In a large pan, heat just enough butter to cover the bottom of the pan and brown the chops on both sides. Season lightly with salt and pepper. Add the wine and mandarin juice. Cover, lower heat and simmer until the meat is quite tender–About 30 mins. When it is cooked, lift the meat on to a serving plate and keep warm. Mix the cornflour and water to a smooth paste and stir into the pan juices. Cook quickly with regular stirring until they thicken slightly. Add the mandarin segments to the sauce and cook about 1 minute. Pour the sauce over the chops and garnish with parsley.
Serves 6.
NOTE:
To make mandarin juice, crush mandarin segments and strain the juice from them.