Recipe for Orange-Glazed Pork Chops


4 each rib pork chops - cut 1-1/2-inches t; hick, each with
1 a pocket (2 lbs. total)
3 tablespoon butter - or margarine
1/2 cup finely chopped onion
1/2 cup chopped celery
1/4 cup chopped green onions
1 1/2 cup soft bread cubes
2 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon grated orange peel
1 1/2 teaspoon seasoned salt
3 tablespoon orange juice
1/2 cup orange juice
1/4 cup light brown sugar
1/4 cup orange marmalade
2 tablespoon cider vinegar


Preheat the oven to 375F. Wipe pork chops well. Cook the onions, green onions and celery in hot butter until tender (about 8 minutes). Add bread cubes and brown slightly. Remove from heat. Add parsley, salt, orange peel, 1 teaspoon of the seasoned salt, and orange juice; toss mixture lightly to combine. Fill the pockets of the chops with the stuffing. Stand chops on rib bones on a rack in a shallow roasting pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2-inch depth in the roasting pan. (The water should not touch the rack.) Cover chops and roasting pan with foil. Bake chops 1-1/2 hours. [Since we tend to cook pork less these days, I would only bake 1 hour.] Meanwhile, prepare the glaze. Combine all of the ingredients in a small saucepan, mixing well. Bring to the boiling point, stirring constantly. Reduce heat and simmer, uncovered, for 15 minutes. Remove the foil from the chops and pour off the water. Brush the chops with some of the glaze. Bake, uncovered, 30 minutes or until the chops are tender and brown. Baste with the glaze every 10 minutes.

Makes 4 servings.

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