Orange Juice Pork Chops and Roasted Red Potatoes

While living in a Muslim culture, it’s hard to find pork products off base, so I try to “splurge” and cook pork chops once a month.  Since today is Valentine’s Day, I thought I’d try something a little different.  I emailed my mom to get her special orange juice pork chop recipe.  I remember her standing at the stove and the kitchen filling with the smell of orange juice.  I also cooked my dad’s red potatoes as a veggie.

Here’s what I did with the pork chops:
I  dredged the thawed pork chops in a mixture of flour, salt, and pepper while about 4 tablespoons of oil was preheating in the skillet.

Once the oil was preheated, I cooked the pork chops until the internal temperature was 165*F which is hot enough to kill the bacteria. While the pork chops were cooking, I mixed 1 1/2 cups of orange juice and 1 tablespoon of brown sugar together in a bowl.

After the chops were fully cooked, I lowered the heat and added the orange juice mixture to the skillet and covered it with a lid.  Let the juice simmer in the skillet until it is thickened.

Keith waiting patiently for his dinner to be ready.

Here’s what I did with the potatoes:
I washed 3 medium red potatoes and cut them into small pieces.  I layered them in a single layer in a casserole dish and sprinkled the potatoes with salt and pepper.  I dotted them with about 6 tablespoons of butter.

Next, I popped the dish in a 350*F (175*) oven and let them cook til they were tender on the inside and crispy on the outside edges.


One response to “Orange Juice Pork Chops and Roasted Red Potatoes

  1. great job…..great instructions. (by the way, Keith looks like he’s starving in that picture!!!) lol

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