Hey, y'all. My cyber-friend, Lisa and her twin sister Lana, host this fun blog carnival. You should pop on over and see some great recipes, tips and product reviews.
Today, I chose to do Glazed Pork Chops.
This recipe is mine, though it started as another recipe. I had found a recipe for this and tried it...we enjoyed it, but I also wanted a few more flavors. So, after working on it a bit, I came up with this. My family really enjoys it. The glaze is an orange-ginger glaze. I hope you enjoy them.
Glazed pork chops
ingredients
pork chops, trimmed - I choose boneless, but bone-in is OK
flour
salt
pepper
butter
olive oil
glaze:
orange juice
cider vinegar
soy sauce (optional)
honey
green onion
minced garlicginger
red bell pepper (cut into thin strips)
Use salt and pepper to season your flour.
Dredge the chops through flour.
Brown in olive oil and butter until just done.
Remove to plate.
Drain excess oil, but don't wipe skillet clean. Just pour off the fat. Whatever is left is great for your sauce.
Mix your juice, vinegar, soy, honey, onion and ginger.
Pour into skillet and deglaze. As the mixture starts to bubble, scrape up the browned bits (called "fond").
Put your chops back in skillet, with sauce. Top with the red pepper strips. Do not cover. You are going to simmer the chops in the sauce until the sauce is reduced (thickened) and begins to cling to the chops.
This is great served over rice with some cabbage or other green leafy veggie.
(The original recipe only had soy, garlic and vinegar)
6 comments:
Yum. I am here at my parent's home and am sharing this recipe with her as I am reading it. We both agree that this sounds GREAT! Merry Christmas.
Yummy!!
Thanks for asking about my GTT, I havent gotten a call yet, so I am thinking that is good news!! It went well, I was totally shakey after the 4th blood draw and got so sweaty, I felt horrible. But once I got some protein and healthy food in me I began to feel better!!! My mom went with me while my hubby painted Cayden's room so the time went by quick! You are so sweet to think and ask me. I will let you know if I get a call!!
This looks good. Merry Christmas!!!!
I see that you used my original recipe and worked on it an made it yours, and that is great. Taking a recipe and adding to it and making it your own is what all good cooks do. Well done that. However, I see that you also used my original photo and used it as if it were your own. Not so well done that. You should have at least given credit to the source of that photograph. Hope that you will give credit where credit is due in the future.
tintitypes
tinti....I do apologize if I somehow offended you. However to say I used your recipe...well, that means you must have "borrowed" it from the same place I did. I actually had to do a decent search to find the recipe that matched this pic....once I did, I see that your recipe is hardly close to "mine."
As far as the picture. Yes, I copied...sorr. I will say this, though. One only has to click on properties to know where this came from. If you don't want it shared, may I suggest that it not be posted on the WWW and if it is, AND you don't want it used, please watermark it.
I will go ahead and remove the picture, but I will keep the recipe...and take full credit for it.
Thanks for the tip on watermarking photos. I am relatively new to blogging and have not heard of it before, but will look into how to do it. Looking again at your recipe I see that you are right that it is nothing like the one I posted. But if it had been the basis for a new and improved version I would not have minded at all, because you should take credit for creating a great recipe. As I stated before, that is what a good cook does, take something and make it better. And your recipe looks to be a great one. I will have to give it a try. Thanks for your tip about watermarking photos, as I said, I will do some research.
Tinti
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