Have you ever been caught up with work only to realize the lateness of the hour and how you should have started dinner an hour earlier? I had an article due last night but couldn’t finish it because an army of gamo-gamo was swarming on my computer monitor and I was spending more time shooing them away than writing. I e-mailed my editor, told her my problem and promised to submit the article today.
As things turned out, I re-wrote the entire article. I was so into it that I didn’t notice the time until I had submitted it. Then, I went downstairs and started dinner. There was a problem though. Although the tray of pork chops would more than generously feed all of us, there wasn’t anything much to go with it. There were fresh oranges, however. And an unopened bottle of Sunquick orange concentrate that was intended for mixing cocktail drinks. There was a knob of ginger too. I decided that they were enough.
Of course, I had some idea that the result was going to be good. But I didn’t dream it would be this good. Moist and tender meat in a tangy, subtly sweet, thick and sticky glaze. Here is an easy-to-prepare pork chop dish that is so delicious you’ll want to serve it on Christmas Eve. There are only five ingredients — pork chops, butter, orange juice, fresh oranges and grated ginger — well seven if you want to include salt and pepper in the list. There are only three steps — brown the meat, cook in the juice and garnish. And the dish cooks in 45 minutes.
- 5 large pork chops (or pork steaks)
- 2 tablespoons butter
- 1 and 1/2 cups orange juice (I used 3/4 cup of orange juice concentrate — Sunquick — plus 3/4 c. of water)
- 1 fresh orange halved and sliced
- 2 tablespoons grated fresh ginger
part the pork chops dry with paper towels. Sprinkle both sides with salt and pepper.
Heat the butter in a frying pan. Brown the pork chops to sear.
Pour in the orange juice. Add the grated ginger and about two teaspoonfuls of salt. Bring to the boil, lower the heat and simmer for 30 to 35 minutes.
Uncover the pan, turn up the heat, add the orange slices and boil until the sauce is reduced and thick. How much you want to reduce the sauce is up to you.
To serve, place a pork chop on a plate, garnish with orange slices and drizzle some of the glaze on top. Sprinkle with chopped parsley, if you like.