I'm so totally running out of things to post for Holidailies. In all my years of keeping online journals and blogs and such, I very rarely ever posted recipes. I'm not much of a cook, so why should I pretend to be some culinary authority? Tonight, though, I made a dish that seems to confound people for the simple reason that it combines two very unlikely ingredients. I learned it by some impossible name that I don't know how to pronounce. I'll just call it citrus pork chops.
Ingredients:
4 pork chops, center cut
1 cup of flour (or enough to coat the pork chops)
Salt
Pepper
2 cups of orange juice (yes, orange juice)
2 tbsp., cooking oil (at least)
Season the pork chops liberally with salt and pepper, then coat them in the flour. At this point, Alton Brown would advise you to shake off the excess flour off the chops, and so do I. Brown the pork chops in a skillet with the oil set on medium high. Once each side has been browned, lower the heat of the skillet to medium and pour in 1 1/2 cups of the orange juice. Let it simmer for a minute or two before put the heat on LOW. Yes, low. Cook 1 1/2 hours. Yes, 1 1/2 hours. Half way through the cooking time, add the remaining 1/2 cup of orange juice if it looks like too much has evaporated.
This recipe is a no-brainer, but I don't cook it often because of the long cook time. But oh — the orange juice and the flour breading and the pork chops? Very, very tasty.