I liked this way of cooking pork chops coated with Dijon mustard and breadcrumbs with sage leaves. The recipe is in the November edition of La Cucina from Corriere della Sera. What better accompaniment, I thought, than a salad of Sicilian oranges?
I have been looking for blood orange marmalade. Can't find then anywhere in Torino.
ReplyDeleteNow I did something not dissimilar the other night - it's a good counterpoint to the pork.
ReplyDeleteSounds like a delicious combination of flavors. Blood orange marmalade sounds unbelievably good - maybe I could find some here.
ReplyDeleteIt looks delicious :-)
ReplyDeleteThanks, lakeviewer. Hi, Italian Postcards. I'm surprises you can't find it there. Thanks, WW. Tell us more, James. Hi, Michelle. It worked well. I hope you can track down some of the marmalade. Thanks, Cherie.
ReplyDeletei would never have thought about putting oranges with pork... sounds rather nice to me :-)
ReplyDeleteHi, Sally. Yes, it works well.
ReplyDelete