Orange + Pork = The Perfect Summer Combo!

We're finally getting some summer weather in SF so I decided to make a refreshing dinner to match. I always crave fruit (and beer!) when it's warm out and pork is just the perfect meat to go with it. I bought some HUGE bone-in porkchops the other day and the sauce topped them beautifully! I've finally learned not to over-cook my pork and Greg didn't complain about them at all! In fact, he raved about them! Yea!

Ingredients:


1 medium orange, segmented*
1 Tbsp olive oil
2 bone-in pork chops (3/4-inch thick)
1/4 tsp salt
1/4 tsp black pepper
1/2 c orange juice
1 Tbsp brown sugar
1 Tbsp Dijon mustard
1 tsp Balsamic Vinegar
2 tsp cornstarch mixed with 2 tsp water
Chopped fresh parsley


*See here on how to segment an orange if you're clueless like me!


Prep:


1. Heat oil in a Dutch oven over medium heat. Sprinkle pork with salt and better and brown about 4 minutes per side. Top pork with orange segments. Cover and cook over low heat about 10 minutes, until cooked through. Remove pork and orange to plate.


2. Meanwhile, whisk together orange juice, brown sugar, Dijon and Vinegar. Add orange juice mixture to pan and cook 5 minutes over medium heat. Stir in cornstarch mixture until thickened, 1-2 minutes.


3. Return pork to pan and spoon sauce over to moisten. Serve chops topped with orange segments and sauce. Garnish with parsley.