Preparation time: 25 minutes - grilling time: 35 to 40 minutes
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2 medium oranges 2 tablespoons honey 1 tablespoon Dijon-style mustard 2 tablespoons orange marmalade 2 tablespoons vinegar |
¾ cup chicken broth ½ cup acini de pepe 4 green onions, thinly sliced ½ cup finely chopped celery 4 pork loin rib chops, cut 1½ inches thick |
- Peel, section, and seed the oranges over a bowl reserving any juices. Coarsely chop the orange sections. For a glaze, combine honey and Dijon mustard in a small saucepan. Stir in orange marmalade and vinegar. Heat and stir mixture until the marmalade melts. Remove from the heat and set aside.
- For the stuffing, bring chicken broth to boil in a sauce pan. Add acini de pepe, green onions, and ginger. Reduce heat and simmer uncovered for about 5 minutes or until the acini de pepe is tender. remove from heat. Fold in orange sections, 2 tablespoons reserved juice, 2 tablespoons of honey glaze, and celery.
- Cut a pocket in each pork chop by cutting from the fat side almost to the bone. Spoon 2 to 3 tablespoons stuffing into each chop. Fasten pockets with small wooden skewers or toothpicks. Spoon remaining stuffing onto a large sheet of double thickness of foil. seal with a double fold. Then fold in remaining ends to completely enclose stuffing, leaving space for steam to build. Set aside.
- In a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place stuffed pork chops on the grill rack over the drip pan but not over the coals. Cover and grill 20 minutes. Turn chops and brush with some of the honey glaze.
- Place the foil packet of stuffing on the grill next to the chops. Cover and grill for 15 to 20 minutes more or until the chops are done and juices run clear, brushing chops occasionally with the remaining honey mixture. Remove skewers. serve with extra stuffing. Makes 4 servings.
| Honey-Apricot Pork Chops |
| Prepare Honey-Orange Pork Chops as directed above, except prepare the stuffing using ⅓ cup of snipped dried apricots instead of fresh oranges. Omit the orange juice. Increase the chicken broth to 1 cup to cook the acini de pepe. for glaze, use apricot preserves in place of the orange marmalade. Stuff and grill the pork chops as directed above. |
NUTRITION FACTS PER SERVING FOR HONEY ORANGE PORK CHOPS: 296 CALORIES, 23 GRAMS OF PROTEIN, 37 GRAMS OF CARBOHYDRATE, 8 GRAMS OF FAT, 51 MILLIGRAMS OF CHOLESTEROL, 2 GRAMS OF DIETARY FIBER, 358 GRAMS OF SODIUM.
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