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Categories:
butter onion celery Bread fresh parsley orange rind salt orange juice pork chops pork chops salt water orange juice light brown sugar orange marmalade cider vinegar
Viewed: 10 - Published at: 9 years agoIngredients
- STUFFING
- 2 tablespoons butter
- 1/3 cup onion, finely chopped
- 1/2 cup celery, chopped
- 1 1/2 cups soft bread cubes
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon orange rind, finely grated
- 1/4 teaspoon seasoning salt (to taste)
- 2 tablespoons orange juice
- PORK CHOPS
- 8 boneless pork chops, about 1/2 thick
- 1/4 teaspoon seasoning salt (to taste)
- water
- GLAZE
- 1/2 cup orange juice
- 3 tablespoons light brown sugar
- 3 tablespoons orange marmalade
- 2 tablespoons cider vinegar or 2 tablespoons white vinegar
Method
- Preheat oven to 375 degrees Fahrenheit.
- Stuffing:
- In hot butter in skillet, cook onions and celery until tender, about 5 minutes.
- Add bread cubes and brown slightly.
- Remove from heat.
- Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
- Rinse chops with cold water and pat dry with paper towels.
- Place some stuffing between two boneless chops and then tie them together with kitchen string.
- Repeat until all chops are stuffed and tied (four bundles).
- Sprinkle chops with seasoned salt on both sides.
- Place chops on a rack in a roasting pan.
- Pour water to 1/2-inch depth in roasting pan (water should not touch rack).
- Cover roasting pan tightly with foil paper.
- Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
- Meanwhile, make glaze:
- Combine all glaze ingredients in a small saucepan, mixing well.
- Bring to a boil, stirring constantly.
- Reduce heat to simmer.
- Simmer gently, uncovered, for a few minutes, stirring frequently.
- Remove foil from chops and pour off water.
- Brush chops on both sides with some of the glaze.
- Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.
