I have an orange tree in my yard. It has always produced loads of fruit. I give a lot away, but keep plenty for myself. In February 2020, the great Icepocolypse hit my area and took out my orange tree, grapefruit tree and lemon tree. We knew it was coming, so we made sure that we harvested all our citrus before everything froze to death. I bought some silicone ice cube trays with lids so that I could juice the citrus I harvested. I was juicing and freezing for days and days. I popped the cubes into resealable bags and stored them in the freezer for recipes and such.
I read online that citrus trees damaged by a major freeze should rest for two years. At that time, they should start to come back. My grapefruit tree has already started to grow sprouts from the bottom of the trunk. I may have to cut down the top part next year if it still looks dead, but one day I may have grapefruit again. I have not seen any activity like that with my orange or lemon trees, but I am still hopeful that something will come of it. Until then, I have my orange juice cubes to use in recipes. Pork Chops with Orange Sauce is one of those recipes. It is an easy weeknight meal, but it is also an exceptional entree to serve to guests.
Ingredients
1/2 tsp. paprika
1/4 tsp. pepper
2 Tbsp. extra virgin olive oil
4 large center-cut pork loin chops (or chicken breasts)
1/2 cup orange juice
2 Tbsp. granulated Swerve or sugar
6 whole cloves
1/2 tsp. grated orange peel
2 Tbsp. CarbQuik bake mix or other low-carb baking mix or flour
1/4 cup cold water
Instructions
Combine paprika and pepper. Rub over both sides of pork chops.
In a large nonstick skillet, brown chops, chicken or both over medium heat.
Combine the orange juice, sugar, cloves and orange peel.
Pour over the chops.
Cover and simmer for 18-22 minutes or until juices run clear.
Remove chops and keep warm.
In a small bowl, combine the flour and water until smooth.
Stir into cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Return the chops to the pan and spoon the orange sauce over the pork chops; heat through. Discard cloves and serve extra sauce over the pork chops.
Pork Chops in Orange Sauce
Equipment
- 1 Skillet pan
- 1 tongs
- 2 Small bowls
- 1 Spoon
Ingredients
- 1/2 tsp. paprika
- 1/4 tsp. pepper
- 4 center-cut pork loin chops (or 4 chicken breasts)
- 1/2 cup orange juice
- 2 Tbsp. granulated Swerve or sugar
- 6 whole cloves
- 1/2 tsp. grated orange peel
- 2 Tbsp. CarbQuik or other low-carb bake mix
- 1/4 cup cold water
Instructions
- Combine paprika and pepper. Rub over both sides of the pork chops.
- In a large nonstick skillet, brown the pork chops, or chicken if using, over medium heat in some oil.
- Combine the orange juice, sugar, cloves and orange peel.
- Pour the orange juice mixture over the chops.
- Cover and simmer for 18-22 minutes or until juices run clear.
- Remove the chops from the pan and keep warm.
- In a small bowl, combine the flour and water until smooth.
- Stir into the cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Return the chops to the pan and spoon the orange sauce over the pork chops; heat through. Discard cloves and serve extra sauce over the pork chops.
