Orange-glazed pork chops

4 servings

Ingredients

Quantity Ingredient
4 eaches Rib pork chops - cut 1-1/2-inches thick, each
3 tablespoons Butter - OR margarine
½ cup Finely chopped onion
½ cup Chopped celery
¼ cup Chopped green onions
1½ cup Soft bread cubes
½ cup Orange juice
¼ cup Light brown sugar with
A pocket (2 lbs. total)
2 tablespoons Chopped parsley
1 teaspoon Salt
½ teaspoon Grated orange peel
1½ teaspoon Seasoned salt
3 tablespoons Orange juice
¼ cup Orange marmalade
2 tablespoons Cider vinegar

Directions

STUFFING

GLAZE

Preheat the oven to 375F. Wipe pork chops well. Cook the onions, green onions and celery in hot butter until tender (about 8 minutes).

Add bread cubes and brown slightly. Remove from heat. Add parsley, salt, orange peel, 1 teaspoon of the seasoned salt, and orange juice; toss mixture lightly to combine. Fill the pockets of the chops with the stuffing. Stand chops on rib bones on a rack in a shallow roasting pan. Sprinkle with ½ teaspoon seasoned salt. Pour water to ½-inch depth in the roasting pan. (The water should not touch the rack.) Cover chops and roasting pan with foil. Bake chops 1-½ hours. [Since we tend to cook pork less these days, I would only bake 1 hour.] Meanwhile, prepare the glaze. Combine all of the ingredients in a small saucepan, mixing well. Bring to the boiling point, stirring constantly. Reduce heat and simmer, uncovered, for 15 minutes. Remove the foil from the chops and pour off the water. Brush the chops with some of the glaze. Bake, uncovered, 30 minutes or until the chops are tender and brown. Baste with the glaze every 10 minutes.

Makes 4 servings.

Source: La Bouche Creole, Leon Soniat Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 01-19-95

Related recipes