Courtesy of Jan Kemsley
4 Pork Loin Chops – all fat trimmed 1 Onion – sliced 3 Carrots – peeled and sliced 6 close cup mushrooms – sliced Mustard – Dijon or English Brown Sugar – preferably demerara 1 Small Carton of Orange Juice 1 Can of Cider Salt and Pepper Plain Flour 1 tbsp Oil
Heat oven to 180°C.
Soften onion in oil in non-stick frying pan.
Put all the veggies in base of an ovenproof dish.
Spread each side of pork loin with mustard and coat generously with brown sugar.
Brown in frying pan until sugar caremelises, place on top of vegetables in dish.
Add flour to pan to make a roux and add cider and orange juice to make a sauce.
Pour over meat and vegetable, cover and cook for 40 mins. Serve with potatoes and more vegetables of your choice.