Glazed Chops

Pork chops are one of the things my mother used to destroy when she made them while I was growing up. She would cook them until they were basically dead. So dry and honestly unappealing.

Because of this, I had a negative view of pork chops.

I have since learned how to properly cook pork chops. I find that they can be moist, and quite delicious.

Cooking these chops slowly after searing them helps lock in the moisture.

The flavor really comes from the sauce, or glaze really.

The orange juice combines beautifully with the cinnamon and cloves to provide you with a deliciously tart and a touch sweet glaze for the chops.

Adding the orange slices also gives you a little something for presentation value.

I served the chops with the Scalloped Potatoes I wrote about yesterday along with some steamed vegetables.

The dish was lovely, and definitely a step above the chops I ate growing up!

Watch The Video

ORANGE PORK CHOPS

4 Center Cut Pork Chops

Salt and Pepper

Paprika

4 Tablespoons Water

5 Tablespoons Granulated Sugar

1 1/2 Teaspoons Cornstarch

1/4 Teaspoon Salt

1/4 Teaspoon Cinnamon

10 Whole Cloves

2 Teaspoons Grated Orange Rind

1/2 Cup Orange Juice

4 Orange Slices, Halved

Sprinkle both sides of the chops with salt, pepper and paprika. Arrange in melted fat in a skillet, cook until golden on both sides. Turn heat to low and add water. Cover and cook 45 minutes. In a separate saucepan combine cornstarch, sugar, 1/4 teaspoon salt, cinnamon, cloves, orange rind and juice. Stir until thickened and clear. Add orange slices, cover pan and remove from heat. Serve chops with a generous amount of glaze over top.