Orange Glazed Pork Chops With Cardamom And Honey Food

HONEY-ORANGE GLAZED PORK CHOPS

Steps:

• In shallow glass baking dish, place pork chops. Brush 1 tablespoon Worcestershire sauce over both sides of each. Let stand at room temperature 15 minutes to marinate.
• Meanwhile, heat gas or charcoal grill. In 2-quart saucepan, mix remaining 2 tablespoons Worcestershire sauce, the honey, orange peel and salt until well blended. Heat to boiling over high heat. Reduce heat to medium; boil 1 minute.
• When grill is heated, place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Spoon half of honey mixture evenly over pork. Cook uncovered 5 minutes. Turn pork; spoon remaining honey mixture over pork. Cook uncovered 3 to 5 minutes longer or until pork is slightly pink in center and thermometer inserted in center of pork reads 160°F.

ORANGE GLAZED PORK CHOPS WITH CARDAMOM AND HONEY

Steps:

• Mix together the orange juice, zest, garlic, cardamom salt and pepper and 2 tablespoons of the honey to make a marinade.
• Pour over the pork chops and marinate for 30-60 minutes but no longer. Remove the chops from the marinade.
• Pour the marinade into a small saucepan and add the remaining honey. Simmer slowly to reduce the volume of the marinade by about half until it begins to thicken slightly and resemble a glaze.
• Remove from heat and allow to cool for a few minutes.
• Grill the pork chops over medium high heat until almost completely cooked, turning once. In the final few minutes of grilling brush the chops with the prepared glaze several times, turning the chops and brushing on additional glaze several times.

ORANGE-AND-HONEY GLAZED PORK CHOPS

Steps:

• In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
• Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
• Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.