Orange Glazed Pork Chops Roasted Vegetable Medley And Almond Rice Pilaf Food

ORANGE-GLAZED PORK CHOPS, ROASTED VEGETABLE MEDLEY AND ALMOND RICE PILAF

Steps:

• Heat oven to 425°F
• Line a rimmed baking sheet with parchment paper
• Dress the vegetables with olive oil, salt and pepper, and arrange on the baking sheet
• Roast veggies 18-20 minutes until tender and crispy at edges
• Douse with lemon juice and transfer to serving bowl
• For the rice, melt butter in a saucepot over medium heat
• Add nuts and spaghetti, and toast to golden
• Add rice and stir a minute more; season with salt and pepper
• Add stock, bring to a boil then stir and cover pan
• Reduce heat to a simmer and cook 15-18 minutes to tender
• Remove pot from heat and fluff rice with fork
• Meanwhile, heat a large, cast-iron skillet over medium-high heat
• Season pork chops on both sides with salt and pepper
• Add 1 turn of oil to the pan and brown chops on both sides, about 7-8 minutes turning occasionally; remove to a plate
• Add another turn of the pan of olive oil along with the shallots, garlic and thyme
• Stir 2 minutes, add stock and Worcestershire and whisk in marmalade
• Cook to thicken, about 1 minute, then add chops back in and turn to coat them in the sauce
• Simmer to thicken another minute or 2
• Serve chops and sauce with vegetables and rice alongside

ORANGE-GLAZED PORK CHOPS, ROASTED VEGETABLE MEDLEY AND ALMOND RICE PILAF

Steps:

• Heat oven to 425°F. Line a rimmed baking sheet with parchment paper.Dress the vegetables with olive oil, salt and pepper, and arrange on the baking sheet. Roast veggies 18-20 minutes until tender and crispy at edges. Douse with lemon juice and transfer to serving bowl.For the rice, melt butter in a saucepot over medium heat. Add nuts and spaghetti, and toast to golden. Add rice and stir a minute more; season with salt and pepper. Add stock, bring to a boil then stir and cover pan. Reduce heat to a simmer and cook 15-18 minutes to tender. Remove pot from heat and fluff rice with fork.Meanwhile, heat a large, cast-iron skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Add 1 turn of oil to the pan and brown chops on both sides, about 7-8 minutes turning occasionally; remove to a plate. Add another turn of the pan of olive oil along with the shallots, garlic and thyme. Stir 2 minutes, add stock and Worcestershire and whisk in marmalade. Cook to thicken, about 1 minute, then add chops back in and turn to coat them in the sauce. Simmer to thicken another minute or 2.Serve chops and sauce with vegetables and rice alongside.

ORANGE PORK CHOPS

Steps:

• In greased skillet, over high heat, cook pork chops until well browned on both sides.
• Add next 3 ingredients and 1 tsp salt; heat to boiling.
• Reduce heat to low; cover; simmer about 35 minutes, turning once.
• Meanwhile, prepare orange sauce: grate 1 T.
• peel from stem end of orange; then from other end, cut 4 thin slices; set aside.
• In saucepan over medium-high heat, cook orange peel, orange juice, sugar, cornstarch, cinnamon, cloves and salt until thickened, stirring.
• Add orange slices; cover; remove from heat and keep warm.
• To serve, top pork chops with orange sauce.
• Use orange slices as a garnish.

ORANGE GLAZED PORK CHOPS

Steps:

• Sprinkle pork chops lightly with salt and pepper and coat with flour.
• Heat oil and brown pork chops on both sides.
• Combine remaining ingredients and pour over pork chops, reduce heat and simmer for 40 to 45 minutes.
• Serve over rice.

ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl, combine marmalade, sage, soy, garlic, Grand Marnier, salt and pepper.
• Pour over chops, and marinate for 30 minutes (I put the chops and marinade in ziplock bags).
• Grill the chops, reserving the marinade.
• While the chops are cooking, add the marinade to a small saucepan, bring to a boil, then remove from heat.
• To serve, spoon glaze over the pork chops and garnish with sage leaves.