Spanish Pork Chops with Orange

I liked it, though it was on the acidic side of things; DB thought it was too acidic. I guess it will be fine if you just omit the vinegar, the sherry should be acidic enough. We'll try again tomorrow. We used another type of pork chop that wasn't suitable for an half hour braise (or so DB told me), so we only added the chops during the last ten minutes and this worked perfectly fine.

We served these with the Roasted Eggplant with Salsa Verde - the combination in itself worked well, though I had some issues with the eggplant/aubergines, see review.

Edited 1 April 2012: We substituted the vinegar with water, and it was much better! Make sure that you get the right type of pork chop - if you can't let it simmer in the juices, it won't pick up that orange-flavour (though at least the onions will).