Friday, January 16, 2009

Pork Loin Chops in Orange/Garlic Glaze

Orange juice has been one of my favorite glazing ingredients forever. Being born and raised in California, it was a common ingredient. We used it on pork, fish, chicken, anything that could be enhanced with the tart, tangy sweetness of oranges.
This recipe is so wonderful that it will surprise you with its simplicity.

Pork Loin Chops in Orange/Garlic Glaze

4 boneless pork loin chops, 1/2 to 3/4 inch thick
2 to 3 tbs extra virgin olive oil
sea salt
freshly ground pepper
1 cp orange juice
10 cloves garlic, peeled and quartered
1 chicken bouillon cube
generous pinch of rosemary

In large skillet, saute chops in olive oil, adding salt and pepper to your liking, until just brown. (I add copious amounts of pepper to this dish) Remove and set aside. To skillet add orange juice, garlic cloves, chicken bouillon cube and rosemary. Simmer on low heat until juice is reduced to a syrupy consistency. Return chops to skillet and braise in sauce until chops are cooked through, around 3 to 4 minutes.

These chops are great served with wild rice for a rich, relatively healthful meal!

This sauce is also great on chicken and seafood!

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