Pork Chops with Honey-Orange Glaze

I jumbled 3 separate recipes & came up with a dinner idea, last night, lol! It turned out very orange-y and sweet, it was very good & we had no left overs! This is the recipe from Pillsbury, the one I followed closest. I tweaked this to suit what we had.

1 lb Boneless Pork Loin Chops (we used thin-cut)
3 Tblsp Worcestershire sauce
1/3 cup Honey
1 Tblsp Grated Orange Peel
1/4 tsp Salt

(We had juice & navel oranges, so I used garlic powder, juice and zest from both oranges & marinated them, overnight. Also, we didn't have Worcestershire sauce, so I used the same amount of Dale's. I also added 2 Tblsp of fresh orange juice to the honey-orange sauce. It produced a very distinct & floral orange flavor!)

Preheat oven to 325 degrees

In shallow glass baking dish, place pork chops. 
Brush 1 tablespoon Worcestershire sauce over both sides of each. 
Let stand at room temperature 15 minutes to marinate.

In 2-quart saucepan, mix remaining 2 tablespoons Worcestershire sauce, the honey, orange peel and salt until well blended. 
Heat to boiling over high heat. 
Reduce heat to medium; boil 1 minute.

Spoon half of honey mixture evenly over pork, place pork in oven, covered, for 15 minutes. 
Uncover. Turn pork & baste in some of the sauce. Cook for another 15 minutes.


We ate this pork sliced, over rice & mixed veggies. I made a double-batch of sauce to pour over the rice, it was great!


Posted by: Rachel

Chicken Breasts with Orange Glaze

1-2 tbsp vegetable or olive oil
4 boneless skinless chicken breasts
1 shallot, finely chopped
1 cup orange juice
1/2 cup chicken broth
1/4 cup honey
1 tbsp brown sugar
1/4 cup corn starch
3/4 cup all purpose flour
salt & pepper

Mix the corn starch, flour, and some salt & pepper in a shallow bowl. Heat the oil in a large skillet over med-high. Dredge the chicken in the flour then cook in the skillet 2-3 minutes on each side until golden. Remove the chicken from the skillet. Add the shallot and sautee just until softened. Add the orange juice and chicken broth, bring up to a simmer and put the chicken back in the skillet. Cover, simmer on medium until the chicken is cooked through. (The flour coating will get a little soggy. This is ok.) Remove the chicken from the skillet again, and add the honey and brown sugar to the juice and broth. Simmer until it starts to look like a glaze, then pour it over the chicken.
Serve over rice.

Honey-Orange Rice Pudding

* 3-1/2 cups 2% milk
* 2/3 cup uncooked arborio rice
* 1/4 cup sugar
* 1/4 cup plus 2 tablespoons honey, divided
* 2 teaspoons grated orange peel
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/3 cup pistachios

* In a large saucepan, bring the milk, rice, sugar, 1/4 cup honey, orange peel and salt to a boil. Reduce heat. Simmer, uncovered, for 30-35 minutes or until rice is tender and pudding is thickened, stirring occasionally.
* Stir in the vanilla, cinnamon and remaining honey. Serve warm or cold. Sprinkle with pistachios. Yield: 4 servings.


I omitted the pistachios, and only used about 1 tsp of orange zest- and it was still VERY orangey; it was also very sweet (that was while it was warm; I haven't tried it cold yet). Next time, I'll probably skip the orange and increase the cinnamon a little, and maybe decrease the honey and/or sugar. But overall, it's a great recipe! It just needs a little tweaking to individual tastes.


Posted by: Tabitha