Hey there– We have our kids staying with us for a bit and our daughter-in-law Jodi comes from Hunan province in China– the land of spicy red peppers. So I made this, hoping the spice would make her feel at home!!
The pork is nestled in a sauce that citrusy sweet and has a spicy kick. We ate it with roast sweet potatoes and a bright green salad for Sunday lunch.
ORANGE CHIPOTLE PORK LOIN CHOPS
2 tab. olive oil
6 pork loin chops*
salt & freshly ground pepper
1 tab. canned chipotle sauce**
1/4 cup orange marmalade
1 tsp. ground cumin
Heat the olive oil in a skillet on high. Drop in the pork for 2 minutes on each side. While they are cooking, stir together the chipotle sauce, marmalade and cumin.
Remove the pork from the skillet and pour in the chipotle mixture. Simmer the mixture 3 or 4 minutes until it thickens. Dredge the pork chops through the sauce for 1 minute to warm them and coat them with sauce and the set them on a platter and pour the remaining sauce over the top.
*I used thin cut pork loin chops (about 1/3″ thick). If you use thicker pork chops sear on each side for 3 or 4 minutes.
**The chipotle peppers come in a spicy adobo sauce. Just remove a couple peppers to scoop out the sauce you need.
Hey all– We have a joke about how Larry eats cheesecake around here. He nibbles. He loves most any cheesecake and his theory is that eating tiny bites makes the enjoyment last longer. I guess he’s right! And this is a perfect dessert to test out his theory…
It’s a airier cheesecake and with the slightly tart citrus against the sweet creaminess of he cheesecake, it’s pretty easy to imagine yourself enjoying this cake nibble by nibble.
1/3 cup melted butter
2 tab. sugar
1 1/2 cup graham cracker crumbs
24 oz. cream cheese (3- 8 oz. packages) at room temperature
1 cup sugar
1 1/2 cup sour cream
grated peel from one orange (about 2 tab.)
orange marmelade and a mint sprig
Mix together the melted butter, 2 tablespoons sugar and the crushed graham crackers. Press them evenly into the bottom of a 9″ springform pan (Or deep cake pan) that has been spray with cooking spray.
With an electric mixer, beat together the cream cheese and sugar until it’s smooth. Then beat in the eggs, sour cream and grated orange peel. Spoon the mixture into the pan on top of the graham crackers.
Put it into a 350 degree oven for 60 to 70 minutes. It should come out firm around the edges but a little jiggly in the minds–it will firm up as it cools. (tip: my sis who gave me this recipe, says to put a pan of water on the bottom rack while the cheesecake is cooking, to keep it from cracking later!)
Let the cheesecake cool on the counter for a couple hours and then set it into the fridge for 2 or 3 hours to chill. To serve it, top the cheesecake with orange marmalade and that sprig of mint. Pretty and delish!
Hello there– There’s a couple reasons I love these little pork cutlets. They have a sweet and spicy coating that just wakes them up. And they cook up so quickly! Let them sit in the marinade while you make the rice, a veggie, a bright leafy salad– and they cook up in less than 5 minutes. Just right for a week night dinner.
ORANGE CHILI PORK CUTLETS
4 thin pork cutlets
2 tab. olive oil
1 tsp. chili powder
1/2 tsp. salt
1 tab. orange marmalade
1 clove garlic, minced
2 tab. honey
In a baking dish, mix together the oil, chili powder, salt, marmalade, garlic and honey until they are thoroughly blended. Then marinate the pork in the mixture for about 30 minutes.
Grill the cutlets in a skillet, just 2 minutes on each side over medium heat until they are cooked through–but still tender.
That’s it! so easy.