Porkettes Chops A Lorange Recipes

PORK CHOPS WITH ORANGE SAUCE

Steps:

• In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large bowl. Add pork chops; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce., Drain and discard marinade. On a lightly oiled grill rack, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

PORK CHOPS A L'ORANGE

Steps:

• Trim excess fat from chops.
• Combine flour, seasoning salt, curry, paprika, salt and pepper.
• Save 1 t of this mixture [and set aside for later].
• Coat chops evenly in remaining flour mixture.
• Brown chops in vegetable oil in fry pan.
• Add orange juice and cloves.
• Simmer covered 45 minutes or until tender, turning chops and orange slices to serving platter.
• Blend reserved flour into 2 T cold water.
• Pour slowly into frying pan, stirring constantly.
• Cook and stir until smoothly thickened.
• Spoon sauce over chops.

PORK CHOPS A L'ORANGE

Steps:

• In skillet, on medium heat, fry chops in butter till light brown on each side.
• Combine all other ingredients in a bowl.
• Pour over chops.
• Cover and reduce heat to lowest setting.
• Cook 35-45 minutes.
• Serve over rice.

PORKETTA

Steps:

• Preheat an oven to 325 degrees F.
• Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
• Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
• Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.

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.

PORKETTES' CHOPS A L'ORANGE

Steps:

• Preheat oven to 350 degrees.
• In a large, deep oven-proof skillet, brown chops in hot oil over medium high heat. Cook 3-4 minutes per side. Season with salt & pepper. Remove chops & set aside, leaving drippings in skillet.
• Saute rice in drippings until golden brown, stirring constantly. Stir in water and orange juice. Bring to a boil.
• Reduce heat, stir in apple, raisins, sugar, cinnamon and salt.
• Arrange chops on top of mixture. Cover with foil. Bake for 40 minutes. Remove foil. Arrange orange slices on chops and bake uncovered for 10 minutes longer.