B
ButterSticks
Guest
Sear four to six, nicely trimmed, bone-in chops in butter in a large skillet. Sear both sides and pour off any extra fat.
Add a mixture of:
1 small can frozen Orange Juice (undiluted)
3/4 cup brown sugar
2 tsps ginger
1 tsp Dijon mustard
1/4 tsp nutmeg
Heat to simmer & cook approximately half an hour, then add
Thin orange slices cut in rounds, then halved.
(Carrots, summer squash and/or zucchini can be added to this as well. Just make sure to add early enough in the cooking process to have them be crisp-cooked.)
Serve with rice. And from the frozen OJ on down, play around with the additions.
Add a mixture of:
1 small can frozen Orange Juice (undiluted)
3/4 cup brown sugar
2 tsps ginger
1 tsp Dijon mustard
1/4 tsp nutmeg
Heat to simmer & cook approximately half an hour, then add
Thin orange slices cut in rounds, then halved.
(Carrots, summer squash and/or zucchini can be added to this as well. Just make sure to add early enough in the cooking process to have them be crisp-cooked.)
Serve with rice. And from the frozen OJ on down, play around with the additions.