Orange Honey Glazed Pork Chops with Toasted Almond Jasmine Rice

by Whiski Business on May 1, 2014

We’ve got the best orange tree in all of Southern California on our garage roof. Yes, it’s on the roof. Wellllllll…….technically it’s planted in the ground and technically it’s our neighbor’s tree. However, it is planted on the property line AND has grown so big it is draped on our garage roof. Those oranges are sweet, luscious, and plump….hmmmm, sounds kind of like me. HA!!! Anyway, we wery qwiwetly neek, (like hunting wabbits) wif our wadder. (did you hear Elmer Fudd?) Nah, not really. We haul the ladder to the side of garage, prop that sucker up, climb up and play toss the orange. One trip up the ladder and we have a huge bag full of those delish orange orbs of juiciness.

We had a fresh bag full and I wanted to come up with a way to cook with them. This recipe is the result of me doing just that. Serious yumminess here, won’t lie. I added a touch of cinnamon and……WOW~all I can say is…..WOW!!!



Orange Honey Pork Chops

Serves 4
Prep time – 10 min
Cook time – 20 min


4 center cut pork chops
1 cup fresh orange juice
1 Tb orange marmalade
1 Tb honey
1/8 teas cinnamon
1 ½ to 2 teas corn starch
salt and pepper
1 orange

Season chops with salt and pepper. Lightly oil a frying pan, on medium heat brown the chops on both sides. Remove from pan and add the juice, marmalade, honey, and cinnamon. Heat until combined and add the chops back to the pan. Cover and simmer until fork tender. Once tender turn the heat back up to medium/ med high, reduce the sauce by a third. Mix the corn starch with enough water to make it easy to pour into the orange sauce. Add and stir until thickened. Once thick and glazy, spoon over the chops and add orange slices to the pan. Serve and enjoy!

Jasmine Rice with Toasted Almonds

Serves 4
prep time 10 minutes
cook time 25


1 c jasmime rice
½ c slivered almonds
2 c water
1 Tb butter
salt and pepper to taste

Melt butter in medium sauce pan, add rice, salt and pepper, stir until lightly brown. Heat a separate small skillet on med low and toast the almonds until light brown, be careful they will burn fast and easily. Boil the water in microwave. Add ½ the almonds to the rice, turn the heat down to simmer, step back a bit and pour the boiling water into the rice. Cover quickly and simmer for 25 minutes. Top with remaining almonds and serve.



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