Something Old: Orange Pork Chops, Two Ways

Welcome to Monday, food friends! I've had a refreshing couple of weekends, and I'm ready to share recipes again at full force.

Last weekend Chase and I celebrated our two year anniversary, going to Columbus Fish Market, spending hours at the amazing Columbus zoo, seeing friends, sleeping in, and making Orange Pork Chops!

We love this recipe. It's straightforward, the ingredients are few and easy to find, and it gives me another reason to eat mashed potatoes.

There are two ways to make this recipe. The original way makes a delicious gooey glaze for the pork chops. The second way, our variation, makes an orange gravy for the chops. As a mashed potato fiend (half the time I choose my entrée at restaurants based on the presence of mashers as a side), I always go for the gravy. But both variations are great, and both are found below!

Have a great week! Happy cooking!

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Orange Pork Chops January 2, 2010

This recipe is an absolute favorite for me and Chase. I think I’ve made it 3 times in the last 3 weeks!

I even made it for my family of picky eaters. Caitlin, who doesn’t like pork chops, ate a whole chop herself. And Dad, who doesn’t like marmalade, went back for seconds. Success!

Even better, there are two delicious ways to make this recipe: with orange glaze or with orange gravy. The recipe is easy to half or double depending on the crowd you’re cooking for, and the leftovers are fantastic. Either way you make it, these pork chops are delicious. But if you want my vote, you can’t beat the gravy!

Ingredients (Glaze / Gravy)

4 pork chops

1 Tbsp olive oil

½ cup orange juice / 1 cup orange juice

2 Tbsp brown sugar / 4 Tbsp brown sugar

2 Tbsp orange marmalade / 4 Tbsp orange marmalade

1 Tbsp vinegar / 2 Tbsp vinegar

1-2 Tbsp flour (gravy only)

salt and pepper to taste

Directions (Orange Glaze)

1. In a large skillet, brown pork chops on both sides in hot oil (about 3-4 minutes per side). Sprinkle pork chops with salt and pepper.

2. Meanwhile in a medium mixing bowl, combine orange juice, brown sugar, marmalade and vinegar.

3. After the pork chops have browned on both sides, pour the glaze mixture over the pork chops in the skillet. Cover and simmer for 35 to 45 minutes, until the pork chops are tender and glazed.

4. Remove pork chops to a warm platter. Spoon glaze over chops and serve.

Directions (Orange Gravy)

1. In a large skillet, brown pork chops on both sides in hot oil (about 3-4 minutes per side). Sprinkle pork chops with salt and pepper.

2. Meanwhile in a medium mixing bowl, combine orange juice, brown sugar, marmalade and vinegar.

3. After the pork chops have browned on both sides, pour the glaze mixture over the pork chops in the skillet. Cover and simmer for 35 to 45 minutes, until the pork chops are tender and glazed.

4. When chops are done cooking, remove from skillet. Add about 1 tablespoon of sifted flour into the liquid in the skillet. Whisk to combine. Let the liquid continue to simmer for another 1-5 minutes, until it reaches a gravy consistency.

5. Serve over rice or with mashed potatoes.

The ingredients.

Beautiful browning chops.

Chops bubbling away in orange glaze.

Chops in the beginnings of gravy.

Glorious glazed chops. Don't have a pic of the final gravy, but I promise it's just

as gorgeous and delicious! Happy cooking!