Pork Chops In Orange Sauce

4 pork chops, trimmed of fat
salt
freshly ground black pepper
2 teaspoons dried sage
25 g/1 oz polyunsaturated margarine
1 garlic clove, peeled and crushed
15 g/1/2 oz cornflour
300 ml/1/2 pint chicken stock
6 tablespoons orange juice
2 fresh oranges, peeled, pith removed and
segmented
watercress, to garnish

Season the chops with salt and pepper and sprinkle sage over each one. Heat the margarine in a pan and fry the garlic for 1 minute, then brown the chops on both sides. Remove and leave on one side. Stir the cornflour into the remaining fat in the pan and cook for a few minutes. Gradually add the stock and orange juice and bring to the boil. Return the chops to the pan, reduce the heat, add the segments front 1 of the oranges, cover and cook for about 40 minutes. Adjust the seasoning.

Place the chops on a serving plate with the orange segments. Pour the sauce over and serve garnished with segments from the remaining orange and the watercress.

SERVES 4