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Acini de pepe, used for the chop
stuffing, is a very tiny, round pasta found in the pasta section of your
favorite Italian market. It's also called little peppercorns.
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.
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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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