Thursday, 3 May 2012
When I finished High School, I went to Secretarial School. It was in a huge school called a Vocational School and it was free. I could not afford a paid education. There was trades training for all sorts of trades in that school. Really, I had wanted to take Commercial Art . . . but alas . . . my mama and papa would not allow it. Back then, I was such an obedient and shy girl, I did what I was told to do.
You may be asking yourself at this point . . . what the heck does that have to do with Pork Chops????
Well, absolutely nothing actually . . . except that it was at that very same Vocational School that I had the best pork chops I had ever eaten. There was also a Short Order Cooks course and you could purchase a meal cooked by the students every day at lunch time if you so wished. I only ever very rarely did, but when I did it was always on pork chop day.
Their pork chops were fabulous! They weren't hard and dry like my mom's!! You could have bounced hers off a wall, they were so dry and overcooked. The ones at school were moist and delicious and came with chips and carrots. To this day I love that combination. Pork chops, chips and carrots.
I did serve some oven chips with ours today . . . but we had broccoli with our chops, not carrots . . . because I needed to use it up before it went off. Tender stem broccoli. Did I ever tell you I love broccoli??? I do. It went perfectly with these chops.
I am almost embarassed to call this a recipe. It's just something I came up with in my head. Tender, thick and juicy old fashione pork chops with the bone in . . . browned and braised in a fruity soy mixture, and then glazed until sticky and golden with some chunky Ginger Preserves.
These were quite, quite good . . . if I don't say so myself. I do hope you'll give them a try. If you can't find the Ginger Preserves (jam) then do feel free to use Orange Marmalade, which is also quite scrummy indeed!
*Soy and Ginger Glazed Pork Chops*
Simple and delish. Need I say more??
4 thick cut old fashioned pork chops, with the bone in
(trim fat off as you wish)
2 fluid ounces of orange juice
2 TBS dark soy sauce
4 dessert spoons of chunky ginger preserves
salt and black pepper to taste
Season your chops to taste with salt and black pepper. I like to trim most of the fat from mine, but please yourself. If you are not the kind that has to worry about that sort of thing, fill your boots!
Spray a heavy skillet (with a lid) with some cooking spray and heat over medium high heat. Add the chops. Brown on one side in the hot pan, until golden brown, then flip them over and brown the other side, turning the temperature under the pan down to medium. Whisk together the orange juice and soy sauce. Pour this into the pan with the chops. It will probably sizzle away, but don't be afraid. Reduce the heat to low and pop on the lid. Simmer on low heat for about 15 minutes. Remove the lid. Add a dessert spoon of chunky ginger preserves to the top of each chop. Put the lid on again and simmer away for another 5 minutes. Remove the lid and charge up the heat under the pan, until you get a real bubble going. Continue to cook the chops, turning every 30 seconds or so until the pan juices are greatly reduced and the chops are nicely glazed. Remove from the heat and keep warm, covered, for several minutes to allow the juices to settle in.
Serve hot with some of the pan juices spooned over top.