Spicy Orange Pork Chops

Spicy Orange Pork ChopsWell, I was going to jump on the Meatless Monday bandwagon today and post about quiche.  However, several extenuating factors have come into play, such as quarterly sales tax returns and menopausal brain fog, which are keeping me from doing the whole subject justice.

Yes, quiche deserves to have justice done…at least, my quiche does.

Another reason there is no quiche post is because of what I made for dinner last night – Spicy Orange Pork Chops, which Beloved nommed with much enthusiasm and caused The Young One to claim I was torturing him when I described them to him online last night.

These were really, really good as well as really, really easy.

Spicy Orange Pork Chops

serves 6

1 1/2 pounds boneless pork loin chops, about 1/2 inch thick

1 tablespoon vegetable oil

salt and pepper to taste

1 1/2 cups low-sodium chicken broth

3 tablespoons cornstarch

1 large orange, zested and juiced

1 tablespoon orange marmalade

1/2 cup brown sugar, not packed

1/4 cup apple cider vinegar

1/2 teaspoon crushed red pepper flakes, or to taste

1 tablespoon Worcestershire sauce

In a large, heavy skillet heat the oil until almost smoking.  Season each side of the pork chops with salt and pepper; brown the chops on both sides.  Remove from skillet and place in a crock pot.

In a large mixing bowl, whisk together the rest of the ingredients and pour them over the pork chops.  Cook on high for 4 – 6 hours, or until the pork chops are tender.  These went really well with steamed rice, and would be great with mashed potatoes, too.

Have a lovely Monday, y’all.

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