Arista Di Maiale Con Arance Fritte – Pork Chops with Orange Peel

Rating: 3.6667 / 5.00 (6 Votes)

Total time: 45 min



A wintry dish for the time when there are natural oranges, whose peel you can simmer. The slightly sweet pork contrasts excellently with the tart oranges. The mild flavor of pork makes it a suitable partner for many types of fruit, whose own flavor it never drowns out.

Peel the peel of the oranges with a string cutter or julienne cutter. Then peel off the white skin as you would an apple and cut the oranges into narrow slices over a bowl that will catch the juice. Remove the seeds with a small knife. Rinse the pepper, cut it in half, scrape out the seeds, and chop the pod into small pieces. Lightly pound the chops and sauté in the olive oil over high heat for 1 minute on each side. Reduce to medium heat and roast for another 20-25 min until the chops are cooked. After about 20 min, add the orange slices and the collected juice. Salt and season with the pepper.

A few min with the chops in the frying pan. At the end add the strips of peel and braise for another 1 min. Put the chops each with some orange slices on preheated plates and sprinkle each unit with a drop of truffle vinegar.

Serve immediately.


– Use caution when handling hot peppers: The essential oils they contain can irritate the skin. Wear protective gloves if possible. W

Leave a Comment