Rosemary Orange Pork Chops

This was a really good meal we had this week. On Wednesday night, our microwave went out, and it can't be fixed until this coming Thursday. That is a huge pain, I never realized how much I use it. I have to be really on top of what I'm making this week as I don't have the microwave to help me thaw things.

Rosemary-Orange Pork Chops and Lemon-Butter Broccolini

From Rachael Ray 365

Zest and juice of 1 navel orange

3 tablespoons brown sugar

1 cup chicken stock or broth

2 sprigs of fresh rosemary, leaves removed and chopped

1/2 tsp. crushed red pepper flakes

Salt and black pepper

2 tablespoons EVOO

4 1-inch thick center-cut pork loin chops

1 1/2 pounds broccolini (I used broccoli, can't find broccolini around here)

3 tablespoons butter

Zest and juice of 1 lemon

1/4 cup fresh flat-leaf parsley leaves, chopped

Crusty Bread

In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper. Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.

Heat a large skillet over medium-high heat with the EVOO. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.

While the pork chops are cooking, trim the broccoliini ends. Place the stalks into a skillet and cover with water. Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer for 5-6 minutes, until tender and bright green.

Drain broccolini and return to the skillet over medium heat. Add the butter, lemon zest, and lemon juice. Stir and toss until the butter melts, season with salt and pepper.

Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops. Toss to coat and transfer to a serving platter. Serve along with the broccolini and some crusty bread.

Really good flavors for late spring!

I'm currently reading Coupon Girl by Becky Motew. It's cute so far. I have eleven RT books for this month, so I have only a short window until I have to start reading them again.

I'm making banana bread right now, because I have this bee in my bonnet to make banana bread French toast. It just sounds so good! I'll keep you informed on how good it turns out.