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

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

Steps:

• Sprinkle pork chops with salt and pepper. In a skillet over medium-high heat, brown chops in oil on both sides. Combine brown sugar and orange juice concentrate; pour over the chops. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until the meat juices run clear. Serve pork and sauce over rice.

ORANGE-GLAZED PORK LOIN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

PORK CHOPS WITH ORANGE RICE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork chops in oil on both sides. Sprinkle rice into a greased 9-in. square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops., Cover and bake 25-30 minutes or until a thermometer reads 145° and rice is tender. Let meat stand 5 minutes before serving.

ORANGE PORK CHOPS

Steps:

• In a large skillet, brown chops in oil on both sides. Add water, paprika, pepper and 1 teaspoon salt; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once. Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside. In a saucepan over medium-high, combine 1 tablespoon peel, sugar, cornstarch, cinnamon, cloves and remaining salt. Stir in juice. Cook and stir until thickened. Add orange slices, cover and remove from the heat. To serve, top chops with sauce and orange slices.