We are having company tonight, so it’s time to bring out the class. Kidding, he’s only 7 [which means this meal is kid approved] and has homework to complete.
We have spent the last few weeks cooking through our meat stocked up in the freezer, this week we have pork to conquor – I love pork, it is so yummy, versatile and cooks up very quickly.
There are a couple of important items to note before heading out on our dinner journey:
1. Make sure to use a pan that can go from Stovetop to Oven, it helps with the creation of the orange sauce and saves cleaning another pan, you’re welcome.
2. If you are placing a pan in the oven with a long handle, it still gets REALLY hot…even after 15 minutes of sitting after cooling… just saying, use great caution!
Prep: 6 minutes
Cook: ~40 minutes
Total: ~50 minutes
4 Pork Chops
1 T Olive Oil
Salt + Pepper
1/2 C Orange Juice
2 T Brown Sugar
2 T Orange Marmalade
1 T Vinegar
1 Can Chickpeas, drained
Preheat oven to 375*.
Rice: I used 1 scoop of rice and filled about 3/4 to the “1″ line with water and filled the remaining 1/4 with orange juice. Start rice cooker. Once the rice is complete, I added the Chickpeas to the top, just to heat them up and give them a little orange arouma.
Heat saute [or fry] pan over medium/high heat.
Season both sides of your pork chops with the salt, pepper, all spice and ground cloves.
Brown pork chops in oil, about 3 minutes on the first side, two on the second [these are going to cook in the oven too!]
In a mixing bowl, combine orange juice, brown sugar, orange marmalade and vinegar and pour over the pork chops. Using a spoon or whisk, try to get all of the yummy goodies from the bottom of the pan mixed in with the orange sauce mix.
Cover in oven for 20 minutes, uncover, flip over the pork chops and bake another 15 minutes.
Let cool 5 minutes and serve.
B took the gigantor pork chop from the picture – Kyle and I shared one and we had ice cream sandwiches afterwards.