These pan seared pork chops are gently seasoned with rosemary and then covered with a subtly sweet orange glaze.
I have a habit of getting rid of things very quickly. I hate clutter and useless junk. Everything really does have a place in my opinion. If an item sits out for too long, then that signals to me, it is not needed and is therefore garbage. Unfortunately this habit has come back to bite me on several occasions.
There was the time I threw away my son’s homework (ok, I’ve done that more than once) and had to sheepishly explain to his teacher how it ended up in the trash. There was also the time (this may have happened several times actually) my daughter went to look for her art work only to discover it sitting atop a heap of other crumpled trash in the garbage can. I then had to look into those big brown eyes and explain how her art work must fallen out of my hands accidentally as I was throwing away the OTHER garbage! There was no way I could tell her that although I really do love her rainbow pictures, I just cannot possibly keep each and every one.
There was also the time I threw away a folder full of recipes my mom saved for me. A whole folder full of copies of her favorite, hand written recipes. Some recipes, she doesn’t even own anymore. And finally there was the time I was cleaning out the basement and inadvertently donated a whole set of old Fiestaware mugs. You see where I’m going with this? Decluttering can be good. But one can take it too far. I will be the first to admit, sometimes I take it too far.
One thing I know I need to get rid of is some of my cookware! They are scraped, peeling and crusty. While I don’t cook with those that look especially dangerous, I cannot seem to make myself get rid of them. You know the saying “out with the old, in with the new”? Well, that’s what I SHOULD be doing!! I’ll live vicariously through you however, as you have the chance to enter to win an 11 piece set of Anolon Nouvelle Cookware (bonus not included)! What a great way to start the new year!
In fact, I used an Anolon skillet to make these orange glazed pork chops. These pork chops are fresh and light. This is a very quick week-night meal, but it is elegant enough for guests. The chops are pan seared for a few minutes then are finished off in the oven. An orange sauce is drizzled on top along with onions and rosemary. I added orange slices to the pan for more sweet, citrus flavor, more fragrance and more color. The perfect meal and the perfect pan!
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PORK: THE OTHER WHITE MEAT Pork Parmesan
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- ¼ cup fresh orange juice, about 1 large orange
- 1 tablespoon orange marmalade
- ½ tablespoon whole-grain mustard
- ½ tablespoon canola oil
- 2 6 oz, bone in pork chop (1 inch thick)
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon rosemary
- ½ red onion, thinly sliced
- 1 orange, sliced
- Preheat oven to 425. Combine juice, marmalade and mustard in a small saucepan. Bring to a boil, reduce heat then simmer for 15 minutes.
- In a large oven proof skillet, heat oil on medium high heat. Add oil. Sprinkle pork chops with salt and pepper, add to pan, cook for 5 minutes or until browned. Turn pork, add rosemary and onions to pan. Pour juice over pork, add sliced oranges. Bake for 10 minutes or until a meat thermometer registers 140.
- To serve: place onion and orange slices on a platter. Add pork and drizzle with sauce.
- Serves 2
This recipe has been adapted from the current issue of Cooking Light magazine.
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