I’d like to thank Sue, my neighbor, without whom I might have made a mistake that could have very possibly caused the death of two adults.
You see, we carpool. Some days I take Dudette and her kids to school and other days she has the honors of driving all three squirrely ones. Today was my day. As Boo and Logan climbed into the car, him in the front and Boo in the back, I heard a noise. From the front seat it sounded a bit like Mini Mouse.
As the doors shut and I put the car in reverse, the sound came again. It was definitely talking, cute, miniature-being conversation. Dudette squealed. Dudette never squeals.
Next thing I knew, a bluish furry thing with freakazoidal glowing eyes was thrust between the seats and into my face. I finally met a Furby.
The next fifteen minutes were a form of torture like I’ve never experienced before. The only thing more obnoxious than a toy with a high, squeaky voice that never stops talking is a toy with a high, squeaky voice that never stops talking in a car. The two girls in the back seat tortured me the whole way to school.
Furby passed gas. It burped. It danced. And it talked. The whole 15 minutes, it talked. I might have driven a little too fast. I’m sure if I’d been pulled over the police officer would have understood and given me an escort to get me to school more quickly and put me out of my misery. What those young ladies did to me was cruel and unusual punishment.
So, thank you Sue. Thank you so very much. Dudette wanted a Furby for Christmas but I had a bad, bad feeling about the critter from the start so it never made it to the Christmas lists I sent around to family. Since the holidays, however, Dudette’s lamented several times about not getting that one gift. So, I’ve been considering finding one for her. Now I won’t.
In my book, this is the best way to cook thick-cut pork chops. Searing them in a skillet on the stove prior to putting the whole thing in the oven to finish cooking ensures that the chops have a yummy caramelized exterior but are perfectly moist and cooked on the inside.
I like that Cooking Light boosted the flavor even more by adding onions and rosemary to the pan with the pork. I would have been happy with that. But, the magazine went a step further. They had me create a glaze of orange juice and marmalade and whole-grain mustard, simmering it down to a gloriously fragrant syrup. Then I was told to pour the mixture over the pork chops just prior to putting the whole skillet in the oven. Heavens, be still my heart.
Once the was done, I removed it and the onions/rosemary to a plate, added some lime juice and reduced the liquid in the pan a bit before drizzling it over everything. Dinner was served.
You don’t really have to ask what I thought of this, do you? Holy cow, it was good. Dudette said as much after her first bite. Hubby just groaned in satisfaction. I gnawed on the bone. We all loved it. I thought Hubby and Dudette were going to duke it out as to who would get to have the leftover chop the next day.
This dish has an incredible amount of flavor, so much so that it’s easy to forget that it really is healthy. The marmalade works well to thicken the sauce and the finally addition of lime juice at the end provides the yin of tartness to the yang of the sweet sauce.
What I’d Do Different Next Time
- ½ cup fresh orange juice (about 2 oranges)
- 2 tablespoons orange marmalade
- 1 tablespoon whole-grain mustard
- 1 tablespoon canola oil
- 4 (6-ounce) bone-in pork loin chops (1 inch thick)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 rosemary sprigs
- 1 medium red onion, cut into ½-inch wedges
- 2 tablespoons fresh lime juice
- Preheat oven to 425°.
- Combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.
- Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add to pan; cook 5 minutes or until browned. Turn pork; add rosemary and onion to pan. Pour juice mixture over pork; bake at 425° for 10 minutes or until a thermometer registers 140°. Place onion and rosemary on a platter. Return pan to medium-high heat; add lime juice. Cook 4 minutes or until liquid is syrupy. Add pork to platter; drizzle with sauce.
If you have a Furby in your house, I am so, so sorry. If you have some nice, thick pork chops, make this recipe. Maybe it will help ease the pain.