Ingredients

Steps

• Mix herbs, salt, and pepper in a bowl and rub thoroughly into both sides of each chop.
• Boil orange zest in 250ml water for 10 minutes, then drain and set aside.
• Simmer orange juice, port, redcurrant jelly, and lemon juice until the jelly dissolves.
• Stir in the orange zest and ginger, simmering for 3 minutes until syrupy, then cool.
• Preheat the oven to 180°C.
• Fry chops in oil over high heat for three minutes per side until browned.
• Brown the fat for 3 minutes, then roast in the oven for 6 to 10 minutes.
• Rest chops for five minutes before serving with the warm Cumberland sauce and fresh herbs.