Chicory salad and chops with orange sauce

Ingredients for 4 servings:

• 4 chops
• 4 chicory
• 4 oranges
• 2 tbsp tomato paste
• 100 ml orange juice
• 50 ml white wine
• 50 ml cream
• 5 sprigs of parsley
• 5 stalks of chives
• 1 tbsp butter
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the parsley and chives, spin dry, and chop finely. Peel the oranges and roughly chop the flesh. Trim the chicory, remove the stem, and roughly chop the lettuce. Mix the chicory and orange pieces in a bowl, season with a little pepper and salt, and chill in the refrigerator. In a saucepan, combine the tomato paste, white wine, and orange juice and bring to a boil. Let it reduce slightly for about 10 minutes. Then add the cream and simmer for a few more minutes until the sauce is nice and creamy. Season with pepper and salt. Season the chops with pepper and salt, sear them in a pan with butter, and then simmer over medium heat until just cooked through. Arrange the salad on plates, place a chop on each plate, pour the sauce over it, and sprinkle with herbs to serve.