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Orange Glazed Pork Chops




Source of Recipe


Mary Grigg


Recipe Introduction


I have no idea who Mary Grigg is. I've had this recipe in my 'to try' file for some time. It is just a copy of a page of what is obviously one of those community cookbooks and the credit is Ms. Grigg. Whoever she is, I thank her - this was delicious and very easy. The only changes I made were to brine the chops for 2 hours and I also thickened the sauce at the end with a cornstarch/water slurry. I served these with sweet and sour red cabbage and Potatoes Anna.



List of Ingredients




BRINE:
1 cup table salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes

PORK CHOPS:
4 bone-in thick pork chops
1 (11-oz.) can mandarin oranges
1/4 c. brown sugar
1/2 t. salt
1/2 t. cinnamon
1/4 c. catsup
1 T. vinegar
1 t. prepared mustard
1 T. cornstarch


Recipe



BRINE:
Place the salt, sugar, peppercorns and mustard in a bowl. Add the hot vinegar and stir to dissolve. Let sit for 5 to 10 minutes. Add the ice cubes and let cool. Place the chops in a plastic bag and pour the brine over. Seal and refrigerate for 2 hours, turning the bag occassionally.

PORK CHOPS:
Brown the chops in a skillet in a small amount of oil. Remove from pan. Drain the oranges, reserving the liquid. Combine the juice with the remaining ingredients in the pan and stir to mix. Add the pork chops and oranges to the pan. Cover and simmer until done and tender, 35 - 40 minutes. Remove the chops and keep warm. Thicken the sauce with a slurry of 1 T. cornstarch and 3 T. cold water.

Serves 4