Pork chops in orange and mustard sauce

Where to begin... I am so sorry for not posting during the whole of march (!). Can state that I was recuperating from a medical procedure for half of the month and we will forget about my blog lapsus? Thanks.
This recipe is another one that came about through hunger and invention. I was going for Nigella's mustard pork chops. To my great disappointment I had to discover that my local grocery store does not stock any cider... Since I had a schriveled orange lounging in my kitchen I decided to use that. The result was actually quite pleasing. Although the dish certainly moved from Normandy into the more Asian influenced territory, as I used some shaoshing rice wine too. The sweetness of the orange juice goes really nicely with the pork.

Ingredients:
Two pork chops
Oil, to fry
One orange, juiced
A small glass of rice or white wine
One teaspoon of grain mustard
Cream, to taste, if desired

1. Preheat your frying pan and season the pork chops with salt and pepper. When the pan is hot add your oil and the chops. Fry until done (two-three minutes on both sides, depending on the thickness). When they are done, cover and set aside.
2. Put your pan back on the heat and use the orange juice to de-glaze. Add the wine and cook off the alcohol. Stir in your mustard. Season to taste, adjust the consistency if needed and add the cream if you are using any. Also check if there are any meat juices from the chops. Add those to your sauce too.
I had mine with some (prefab) gniocchi.

Improvised asian pork chops

These pork chops were a spur of the moment thing. We used what we had on hand and they turned out very delectable.



The marinade was;
lots of soy sauce
a couple of cloves of garlic, roughly chopped
a dash of ginger powder (because we didn't have any fresh)
a generous table spoon of homemade orange marmalade, very finely chopped (because the sister doesn't like it) *devilish*

In hindsight a little chopped chili would have been nice too.

We prepared the chops with a generous sprinkling of Dayong powder* on both sides and let them sit in the marinade for half an hour.
The chops were cooked about four minutes on both sides and left to rest under aluminum foil whilst the leftover marinade was used to make a sauce. I just let the marinade and a splash of white wine reduce in the pan that was used to cook the chops. Then I stirred in cold butter and adjusted the seasoning.

Served in slices with a few waxy potato and salad. Sorry, no pictures. We were sooo hungry.

*This is my fathers secret ingredient for cooking meats of all kind. It's an Asian (I think Chinese) spice mixture that gives the dish a more rounded flavor with a hint of exotic. But it doesn't really dominate the taste of the dish.