Orange and Ginger Pork Chops

Orange & Ginger Pork Chops

I love pork chops. This tangy, sweet and slightly spicy sauce makes the chops shine. I served these chops with Orzo Pilaf and steamed broccoli that I finished with a little squeeze of lemon juice. However, Coconut Curry Rice or Yellow Rice would also be excellent.

As always, I like to give you ideas for making my dish your own. If you find the sauce to be a little too sweet, add a splash of vinegar or a little more soy sauce. If you want the sauce to be thicker, mix ½ tablespoon cornstarch with 1 tablespoon cold water. Mix until the cornstarch dissolves. Add the cornstarch-y water to the boiling sauce. The sauce will thicken up as it boils. You can also substitute onion for the leek. You just need to sauté onions a little before you place the chops in the pan. They take longer to cook than leeks do. Cook them until they are soft and push them to the edge of the skillet then just follow the recipe.

Servings: 4

Active time:  10 minutes; Cook: 20 minutes; Chops in about 25 minutes

Hardware:  Knife and cutting board, measuring spoons and cups, a bowl, a zester, a sauce pot, a wooden spoon, a large, heavy bottomed skillet that can be used on the stove top & in the oven (I prefer cast iron), tongs, 2 plates, an oven mitt, a meat thermometer and a slotted spoon

Ingredients:

• 1 tablespoon butter
• 1 orange
• 1 tablespoon grated ginger
• 2 cloves garlic
• 1 ½ cup chicken stock
• ½ cup orange marmalade
• 2 tablespoons soy sauce
• 1 large pinch red pepper flakes
• 4-bone in center cut, thick pork chops (about 2 lbs.)
• 1 leek
• 2 teaspoons onion powder
• Olive oil for bottom of pan
• Salt and pepper

1. Preheat the oven to 400°. Slice the leek. Rinse the leek in a bowl of cold water. The leeks will float, the sand won’t. Dice the garlic. Zest and juice the orange. Mince the ginger. Sprinkle both sides of the chops with onion powder, salt and pepper. Set everything aside.
2. Melt the butter in the sauce pot over medium. Add the orange zest, ginger, garlic and pepper flakes. Sauté until the garlic and ginger become fragrant (2 minutes). Add the orange juice, stock, marmalade and soy sauce. Turn up the heat to a gentle boil. Allow it to bubble until the chops are finished. Stir often.
3. Heat the oil on high. When the skillet is very hot, add the chops. Cook until the chops have a sear (about 3-4 minutes.) Flip the chops (using the tongs.) Nestle the drained leeks around the chops and place the skillet in the oven. Roast until the thermometer reads 145˚. This might take another 5-7 minutes. Do not overcook.
4. Place the chops on the clean plate. Taste the sauce and adjust the salt.
5. To plate, place a chop on a serving dish and top with ¼ of the roasted leeks. Pour on a tablespoon or two of the sauce. Use the slotted spoon to scoop out some of the seasonings and sprinkle on the chops and leeks. Offer your guests more warm sauce at the table.

Broccoli Bake

Broccoli Bake

Side dishes at our house usually consist of a simple veggie and pasta or rice. Rarely anything fancy. However, the last time I posted a side dish, Rosemary Potatoes and Blue Cheese Gratin, you all responded very positively. My husband did, too.

So, I decided to dress up some broccoli. This was delicious. I served the Broccoli Bake with roasted chicken. It would be great with pork chops, too. The protein needs to be simple, because this is very flavorful.

As always, here are some suggestions for making this fit your family’s taste. I used frozen broccoli, but you could steam your own. You could also add a little garlic with the onion and a pinch of red pepper flakes with the salt. I used cheddar cheese, but any melty cheese would work.

Servings: 6-8

Active time: 10 minutes; Cook: 25 minutes; Broccoli in about 30 minutes

Hardware: Cutting board and knife, measuring cups and spoons, a 10-inch oven-proof skillet (I used cast iron), a whisk, a wooden spoon and an oven mitt

Ingredients:

• ½ a small onion (2 ounces)
• 3 tablespoons butter
• 1 tablespoon flour
• ¾ cup chicken broth (or veggie broth or water)
• 12-ounce bag of frozen broccoli florets
• ¼ cup heavy cream
• Salt and pepper
• 1 cup of shredded cheddar cheese
• ¾ cup bread crumbs

1. Preheat the oven to 400˚. Slice the onion as thin as possible.
2. Melt the butter in the skillet over medium heat. Add the onions and sauté for 2-3 minutes. Whisk in the flour. Continue to whisk until the roux is the color of butter, about another minute. Slowly whisk in the broth. Bring to a low boil.
3. Add the frozen broccoli and boil for about 5 minutes, stirring occasionally. Remove from the heat and stir in the cream. Taste and adjust for salt and pepper.
4. Stir the cheese into the broccoli and top with the bread crumbs. Place the skillet in the oven and bake for 10 minutes. Open the oven and stir to incorporate the toasted crumbs and bake for 5 more minutes. If you want the top to be crunchy bake for a little longer.
5. Allow the Broccoli Bake to rest for 3 minutes before servering.

Tomato Bisque

My summer ended today. I returned to my day job as a teacher.  The morning faculty meeting lasted some three hours and change. Then I helped direct an hour-long computer training. Then I took another hour-long class online. Then I attempted to start a three-hour training given online by Cambridge University. For some reason, my school system was blocking Cambridge University because they claimed that their site wasn’t properly secured. I gave up.

Tomato Bisque

When I finally arrived home, I wanted to cry just a bit. Then I wanted dinner. Something comforting. Something easy. Something warm. Something that would nourish me and help me get ready for another 3-hour meeting tomorrow.

Tomato Bisque was the answer to my long, boring, no good, very bad day. Easy, warm, comforting, nourishing and scrumptious. Do you remember eating tomato soup and cheese sandwiches when you were young?

I used canned tomatoes and dried basil because I was exhausted and they were handy. You will not be able to tell everything wasn’t fresh.

Servings: 4 cups

Time:  Active time 10 minutes; Cook: 50 Minutes, Soup in about an hour

Hardware:  Measuring spoons and cups, a cutting board and knives, a can opener, a wooden soon, a 10-inch skillet, a blender (or an immersion blender) and a tea towel

Ingredients:

• 3 tablespoons butter
• ½ small onion (2 ounces)
• 2 cloves of garlic
• 1-28 ounce can whole, peeled tomatoes-do not drain
• 2 cups veggie broth (or water)
• ½ tablespoon dried basil
• Salt & pepper
• ¼ cup sour cream
• Croutons and cream for garnish

1. Dice the onion and the garlic. Heat the butter on medium and sauté the veggies until the onions are translucent.  Stir occasionally. Everything should be bubbling, not browning. This should take about 5-7 minutes.
2. Add the entire contents of the can of tomatoes to the skillet. Add the veggie broth, a pinch of salt and the basil. Cook at a low boil for 30-40 minutes. Stir just enough to keep anything from sticking. You can break up the tomatoes if you want.
3. When the soup has reduced some and is thickening then remove it from the heat and allow it to cool slightly. Taste and adjust the salt. Pepper to taste. I like my tomato soup peppery.
4. I used an immersion blender to make this step easier. Add the sour cream to the skillet and use the stick blender to completely liquefy the soup. Everything should be as smooth as you can get it.
5. If you are using a regular blender, add the tomatoes and the sour cream to the blender jar. Remove the little detachable cup in the center of the lid. This is called fill cap. Fold the clean tea towel into a small square and hold it over the open hole in the lid. If you don’t then the heat from the soup will blow the lid off and make a big mess. Blend everything until the soup is a smooth as possible.
6. Serve warm. You can garnish the bisque with some croutons and a tiny drizzle of cream.