In Spain, where the world’s best oranges grow, they are used to season just about everything. One of my favorite encounters with the citrus fruit was an oven-braised dish of pork and oranges that I had in Seville. It could not have been simpler and can be reproduced easily. Use either country-style ribs, ribs cut from the rib (shoulder) end, or even spareribs if you like; avoid center-cut or loin pork chops here because they will become dry and tasteless.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Grate or mince the orange zest. Peel the pith from the oranges and cut them into 1/4-inch slices; reserve as much of their juice as you can.
Step 2
Put the oil in a large skillet with a lid and place over medium heat. After a minute, add the ribs and brown them well on all sides, about 10 minutes, sprinkling the meat with salt and pepper as they cook. Reduce the heat to low and add the orange zest and any juice to the pan. Top the ribs with the orange slices, cover the skillet, and turn the heat to low.
Step 3
Cook, undisturbed, until the meat is tender, at least 15 minutes and probably more like 30. Garnish the meat and serve with the pan juices.
