Orange Glazed Pork

There is something about the Las Vegas summers that makes me crave the cooler fall weather! Maybe its the scorching heat or being quarantined indoors in fear of melting outside...ugh, I'm sweating just thinking about it! :) So when I came across this DELICIOUS fall pork dish I knew I HAD to make it pronto! Oh boy, it didn't disappoint! The aroma from the glaze was AMAZING!!! It literally took everything I had not to run to the garage and pull down my many footlockers of autumn decorations! Not only did it smell and look SOO GOOD, it tasted ABSOLUTELY DELICIOUS!!! I thought I made enough for leftovers, but it disappeared in what seemed like an instant! Enjoy!

INGREDIENTS:

Glaze:
3 Tbl orange marmalade
1/2 cup water
1/2 cup carrot purée
1 Tbl soy sauce
1 tsp Ginger
2 tsp apple cider or white vinegar (I used lemon juice)
2 cloves minced garlic
1/2 tsp cinnamon
1/4 to 1/2 tsp red pepper flakes or ground cayenne

2 lbs pork tenderloin (I sliced my large loin in half to make two)
1/2 tsp salt
1/4 tsp pepper
1 Tbl olive oil
1/2 cup water

DIRECTIONS:

Heat oven to 400.
In saucepan, wisk all glaze ingredients until smooth. Heat until almost bubbles. Cook 10-15 min more until liquid reduces by 1/4 and glaze thickens.

Meanwhile, sprinkle pork with salt pepper (I added a little more and added parsley).
Heat oil in large ovenproof skillet over high heat. Carefully add pork and cook 10 minutes, turning once until both sides are browned.

Off heat, add the glaze. Turn pork once to coat in glaze. Slide skillet in oven and bake at 400 for about 15-20 minutes.
Remove skillet, add water, and return to the oven for another 15-20 minutes until pork is cooked through and water has somewhat evaporated. Remove pork to cutting board and stir the glaze from the skillet until smooth. Slice pork and serve with the glaze! Enjoy!

Not-So-Stuffed Porkchops

This is my mother's recipe that I tend to make on Sundays. It is super easy and quick to prepare (taking all of maybe 10-15 minutes) and it cooks the whole 3 hours of Church! The slow cooking of the "chops" makes it extremely tender and juicy! Yum! I usually do not have the patience to actually pound out and stuff the porkchops so this way of preparing the meal is right up my alley! Enjoy!



Ingredients:

Pork loin chops, Bone-in (my favorite) or boneless
Garlic Salt
Pepper
Parsley
1 box Prepared Stuffing (or homemade)

Directions:

In a large frying pan, on meduim-high heat, brown each porkchop. On each side, sprinkle with the seasonings. You do not want to overcrowd the frying pan, so it may be easier to brown them one or two at a time. When all the chops are browned and seasoned, pile them all in the same frying pan, COVER with the lid, and place in the oven on the LOWEST heat (195-200 degrees) for 3 hours. Make sure that your pan/handle/lid are all oven safe. If you do not have an oven-safe pan, place the browned porkchops in a slowcooker/crockpot and cook on low for 3-5 hours. A half hour before you serve (or when you get home from Church), sprinkle the PREPARED stuffing on the bottom of a lightly greased 9 by 13 inch baking dish. Arrange the porkchops on top and bake at 325 for about 20 minutes. Serve with your favorite sauce or gravy!

*During the last baking time, I usually take the frying pan with all the juices and frying bits from the porkchops and make a gravy. That way, nothing goes to waste!