Preheat oven to 400°F/200°C.
In a shallow dish, mix orange juice, 3 Tbsp. (45 mL) oil, parsley, garlic and pepper. Add chops and refrigerate for 60-90 min.
In a bowl, mix mint, 2 Tbsp. (30 mL) oil, orange peel, honey, minced garlic, salt and pepper. Set aside.
In a skillet, heat remaining oil and brown chops 1 min. per side.
Put chops in a casserole and roast about 8-10 min. to desired degree of doneness.
Sprinkle with mint-orange peel mixture before serving.
Serve with egg noodles and grilled green and yellow zucchini.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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