4 boneless pork chops (boneless pork loin)

30g butter

50g sugar

1 garlic clove

30g cornstarch

1 rosemary sprig

Juice from ½ lemon

2 oranges

1 green pepper

Olive oil

Salt and pepper

1. Chop the pepper in small pieces and slice the garlic. Cut one and a half oranges in thin slices and juice the remaining half orange.

2. Season the pork chops with salt and pepper on both sides and sprinkle some sugar.

3. In a large pan, melt the butter, add some oil and sear the chops with the garlic until brown on all sides. Once seared, set aside from the pan and discard the garlic.

4. In the same pan, add the remaining sugar, the cornstarch and rosemary, cook while stirring, adding 250ml of water until it becomes glossy.

5. Once glossy, add the orange and lemon juice and the green pepper.

6. Add the chops to the pan with the cooking sauce and place a slice of orange on top of every pork chop.

7. Cover the pan and cook over low heat for 20 minutes or until the meat is tender, shaking the pan occasionally.

8. Once cooked, serve and decorate with the remaining orange slices. Optionally, add a side of rice or fries.