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
pork chops, trimmed - I choose boneless, but bone-in is OK
soy sauce (optional)
green onionminced garlic
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)