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A Single Rose Can Be My Garden

 

 

All roses at The Park of Roses, Columbus, Ohio.

All pictures copyrighted and all rights reserved.

Featured Recipe        Brown Sugar Pork Chops with Onions

This is a super fast and easy recipe so it is perfect for weeknights. Yet it is good enough for company too. This is a Better Homes and Garden (BHG) recipe. However, I have made a few modifications.

First off I use bone-in pork chops rather than the boneless chops. That saves a lot of money from the get-go. BHG does not specify, but I suggest a sweet onion. I also omit the red pepper flakes. The BHG recipe does not call for salt. I use both salt and pepper on the chops.

As I said, this is one easy recipe yet it is so richly flavorful I am sure it will become a favorite of yours as it is for me. The orange-brown sugar combination is as close to heaven here on earth as we can get, except for my mother’s Chicken Paprikash.

And best of all this delicious and elegant dish is a Recession Buster Recipe

This is what you will need for 4 people:

2 teaspoons vegetable oil

4 pork chops*

½ of a sweet onion

¼ cup orange juice**

2 tablespoons brown sugar

Salt and pepper to taste

*Since I am single I only use 2 pork chops.  However, if I was using 4 chops I would double the sauce recipe and use the whole onion because I don’t think there is enough sauce for four people. If you make the recipe for four, let me know what you think.

** Fresh, bottled, or frozen

Here is what you do.

Get the orange juice ready. I am using fresh so I juice the oranges first.

Halve the onion lengthwise. Remove skin and thinly slice.

Salt and pepper the chops to taste.

In a skillet large enough to hold all of the chops heat the oil over medium heat.

Cook the chops for 6 to 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking time.

When cooked remove chops from skillet; tent with aluminum foil and keep warm.

In same skillet cook and stir the onions over medium heat for 3 minutes or until tender.

When tender push the onion aside.

Remove skillet from heat; add orange juice and brown sugar.

Return to heat. Cook and stir for 1 minute or until sugar is dissolved, stirring the onions into the sauce as you go along.

Spoon sauce over the pork chops. This is where you would add the red pepper flakes if using.

Serve with a salad, corn-on-the-cob and, some green beans.

Bon appétit!!!

Cost

2 teaspoons vegetable oil        $0.04

4 pork chops                          $4.00 on sale

½ of a sweet onion                $0.36

¼ cup orange juice                $1.34

2 tablespoons brown sugar     $0.11

Salt and pepper to taste

Total cost = $5.85
Cost per person = $1.46

Recession Buster Recipe©

Quote of the Day

I don’t know whether nice people tend to grow roses, or growing roses makes people nice.

Roland A. Browne

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6 comments to A Single Rose Can Be My Garden

  • As I’m sitting here in my winter clothes and heat blasting me in the face, I look at your rose photos and feel all summery — until I look outside the big doors in my office at the gray sky and gray water. I’ve had enough winter!

    These pork chops look SO good! So many people overcook pork chops until they’re like the soles of shoes. Yours look wonderful!

    • Roberta

      Glad the rose pictures made you feel like it was summer even if only for a very brtef time. I don’t even want to think about the “W” word.

      I agree. Overcooked pork is the pits. I want juicy pork…and chicken and beef too.

  • Wish I’d had this recipe last night! We grilled our chops outside (summer here!). Will have to try this.

    • Roberta

      Grilled pork chops would be wonderful with the the Brown Sugar sauce drizzled on top. Yum.

  • I just made this the other day, only I added apples.