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Porkettes' Chops A L'Orange


4 thick pork chops
2 to 3 tablespoon oil
Salt and pepper to taste
2/3 cup long-grain rice
1 cup water
1 cup orange juice
1/2 cup chopped apple
1/4 cup raisins
2 tablespoon brown or granulated sugar
1/2 tsp. cinnamon
1/2 tsp. salt
4 thin orange slices

In ovenproof skillet, brown chops in hot fat over medium-high heat, 3 to 4 minutes per side. Season with salt and pepper. Remove chops and set aside, leaving drippings in skillet. Sauté rice in drippings until golden brown, stirring constantly. Stir in water and orange juice; bring to boil. Reduce heat; stir in apple, raisins, sugar, cinnamon and salt. Arrange chops on top of mixture. Cover with foil. Bake at 350F for 40 minutes. Remove foil. Arrange orange slices on chops. Bake uncovered 10 minutes longer.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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