- 1 ½ kilograms Roasted pork chop (With bones) (approximately 3 pounds)
- 5 garlic
- 4 organic Oranges
- 1 lemon
- freshly ground peppers
- 3 tablespoons chopped thyme
- 2 tablespoons honey
- 750 milliliters Vegetable broth (approximately 26 ounces)
- 200 grams green Olives with pits (approximately 7 ounces)
Rinse meat, pat dry with paper towel. Peel garlic cloves and press 3 cloves through garlic press. Place in bowl and set aside.
Place remaining 2 garlic cloves with the meat in a second bowl.
Peel 2 very thin (5 cm - approximately 2 inches) long orange peel spirals from one of the oranges and set aside. Squeeze juice from this orange and two other oranges. Slice the last orange and set aside.
Squeeze juice from lemon, combine with juice from oranges and pour over meat. Cover and marinate for 1-2 hours.
Preheat convection oven to 200°C (approximately 400°F). Remove the meat from the marinade and season with salt and pepper. Mix thyme with the crushed garlic and honey, spread over roast on all sides.
Place meat put in a roasting pan on the bottom rack. Roast for about 30 minutes. Combine orange and lemon marinade with vegetable broth, pour over meat, and cook for another 30 minutes, basting every so often.
Add olives to roast and cook for another 30 minutes.
Place orange slices and orange spirals on top of meat, cook for another 10 minutes.
To serve: Slice roast, pour juices over meat. Garnish with orange slices and peel, if desired.