Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon water
- Orange slices and chopped parsley for garnish
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together orange juice, soy sauce, honey, olive oil, garlic, ginger, salt, and pepper.
3. Place the pork chops in a baking dish and pour the marinade over them, making sure they are coated evenly.
4. Bake for 25-30 minutes or until the internal temperature of the pork chops reaches 145°F.
5. Remove the pork chops from the baking dish and transfer them to a serving platter.
6. In a small bowl, whisk together cornstarch and water until smooth.
7. Pour the remaining marinade into a small saucepan and bring it to a boil over medium heat.
8. Add the cornstarch mixture to the saucepan and whisk until the sauce thickens.
9. Pour the sauce over the pork chops and garnish with orange slices and chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 341
Fat: 14g
Saturated Fat: 4g
Cholesterol: 89mg
Sodium: 808mg
Carbohydrates: 22g
Fiber: 0g
Sugar: 20g
Protein: 31g
Substitutions for ingredients:
- Pork chops can be substituted with boneless pork loin chops or chicken breasts.
- Orange juice can be substituted with pineapple juice or apple juice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Olive oil can be substituted with vegetable oil or coconut oil.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add chopped onions and bell peppers to the marinade for extra flavor.
- Use lime juice instead of orange juice for a tangy twist.
- Add a pinch of red pepper flakes for a spicy kick.
- Grill the pork chops instead of baking them for a smoky flavor.
Tips and tricks:
- Marinate the pork chops for at least 30 minutes or overnight for maximum flavor.
- Use a meat thermometer to check the internal temperature of the pork chops to avoid overcooking.
- Let the pork chops rest for 5 minutes before slicing to keep them juicy.
- Double the recipe and freeze the extra pork chops for a quick and easy meal.
Storage instructions:
- Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork chops and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pork chops on a bed of rice or quinoa.
- Garnish the pork chops with orange slices and chopped parsley.
- Serve the pork chops with a side of roasted vegetables or a salad.
Garnishes:
- Orange slices
- Chopped parsley
Pairings:
- Rice
- Quinoa
- Roasted vegetables
- Salad
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture until desired thickness is achieved.
- If the pork chops are overcooked, reduce the cooking time or lower the oven temperature.
Food safety advice:
- Make sure the internal temperature of the pork chops reaches 145°F to ensure they are safe to eat.
- Store leftover pork chops and sauce in the refrigerator within 2 hours of cooking.
Food history:
- Pork chops are a popular cut of meat in many cultures around the world.
- Oranges are native to China and were introduced to Europe in the 15th century.
Flavor profiles:
- Tangy
- Sweet
- Savory
Serving suggestions:
- Serve the pork chops with a side of rice or quinoa and roasted vegetables for a complete meal.
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