Orange and Ginger Glazed Pork Chops

We made this last night and it was so good I had to pass it on. Sorry- no photos!

Serves 4

This sweet and spicy glaze is easy to prepare,so plan to have dinner on the table in less than 20 minutes! If using boneless pork chops, be sure to reduce the cooking time. Serve with rice pilaf and sautéed greens.

Ingredients

Nonstick cooking spray
1/4 cup brown sugar
2 tablespoons Whole Trade™ 365 Everyday Value® Organic Orange Juice
1 tablespoon finely grated fresh ginger
1/2 teaspoon salt
4 (1-inch thick) bone-in, center-cut pork chops

Directions

Arrange oven rack about 6 inches from heating element and preheat broiler. Line a large baking sheet with foil and spray with nonstick cooking spray; set aside.

In a small bowl, whisk together sugar, orange juice, ginger and salt. Arrange pork chops on prepared baking sheet in a single layer, spacing them a few inches apart. Spread half of the glaze over the tops of the pork chops and broil until golden and just crisp, 6 to 8 minutes.

Carefully flip pork chops and spread remaining glaze over the tops. Return to oven and broil until just golden and crisp on the second side and cooked through, 6 to 8 minutes more. Transfer to plates and serve.

Orange Beef

This recipe was tasty! I was nervous about it being too spicy but took the chance and put as much in as they told me. I was disappointed to find that it didn't have any heat at all. would go so far as to call it mild. So if you want the heat, I might double the red pepper.

I bought pre-cut broccoli to save myself at least one step, but the chopping of the fresh garlic and ginger ate up a lot of time. I think I am going to buy the stuff that is pre-chopped to save myself 20 minutes! 

I used a wok, and I really should have used the pan they suggested because it all blobbed together and I ended up over cooking the meat.

The oranges were juicy, but we ended up supplementing with juice from the carton. If only I had bought the extra orange! (Also, I peeled the orange after getting the rind- which was a mistake and we had to squish the orange to the the juice...)

I think I will make this again, it was fairly easy and good.

Another meat version of the roasted vegetables

My husband is also a meat lover so I decided to add some beef stripes to the veggies. I also use non skinned cherry tomatoes. It was already a lot of cutting so not to have to peel the tomatoes was a big plus.


Instead of adding the cilantro & parsley to the couscous I added it directly to the vegetables. It would have been too green for my hubby and so it mixed with all the other colors.

I loved all the spices. My kitchen smelled so good. Especially I really enjoyed the saffron. To bad that this spice is so expensive, I really like the taste.

Roasted Vegetables with Couscous & a twist

This recipe required an impressive pile of veggies. I decided to mix it up a bit and substituted one of the zucchinis for a yellow squash and added a red bell pepper to the veggie mix. I also decided to leave the skins on the cherry tomatoes -- I like that subtle smoky flavor of a roasted tomato. I couldn't get cardamom or saffron, so the saffron got left out & I substituted 1/2tsp clove + 1/2tsp nutmeg for the cardamom.

All in all this recipe took about an hour, I chopped the root vegetables first & got them sauteeing while I finished chopping up everything else that came later in the recipe. I didn't have a roasting pan, so I did the sauteeing in a large pan on the stove & then tranferred to a baking dish to go in the oven.

I thought it was strange that the recipe said to sautee the cilantro & parsley in butter -- I did as the recipe said but in hindsight I think it would have been better to just mix it in fresh with the couscous. I also added some lemon juice to the couscous to give it some extra flavor.

It was beautiful going into the oven. I went ahead and added 1/2C water before going in the oven so that it wouldn't get too dry.

It worked well to make the couscous & chop the cilantro and parsley while it was baking.

As my husband is an avid meat-eater I made some spicy Italian sausage to go with the dish too.

All in all it turned out well & was quite tasty. I was a little disappointed in the blandness of the couscous but having such flavorful veggies helped balance the meal.

Roasted Vegetables with Couscous: Review

Wow, this was worth the work.

It took about 40 minutes to get everything chopped by myself. For the first step it says to use the roasting pan to brown the vegetables, but I think it would be easier to use a large saute pan and then transfer to the roasting pan.

Also, instead of a hot red pepper I used a jalapeño (without the seeds) and that seemed to work well- although not hot at all.

I enjoyed the flavors of this dish, the aromas filled the house. The cinnamon and cardamom flavors were surprisingly present.

Realized as I was writing this that I forgot the balsamic vinegar. Oops. It was really good without it, but will try to remember it next time.