Dinner in a Snap!
On busy weeknights, this recipe is a complete meal. The orange glazed pork chops are sweet and succulent, while the broccoli cornbread stuffing is a great way to enjoy your veggies. This dinner is so quick and convenient it will soon become one of your favorite go-to meals!
ORANGE-GLAZED PORK CHOPS WITH BROCCOLI CORNBREAD STUFFING
Pork Chops and Orange Sauce:
1 cup orange juice
2 Tablespoons packed brown sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
2 Tablespoons butter
4 pork chops, 3/4-inch thick
Broccoli Cornbread Stuffing:
1 package (10 ounces) frozen chopped broccoli
1 package (6 ounces) cornbread stuffing mix
2 Tablespoons toasted slivered almonds
Orange slices for garnish (optional)
1. In a small saucepan, whisk together the orange juice, brown sugar, cornstarch, salt, and dry mustard. Heat to boiling, stirring constantly; boil and stir until thickened. Stir in butter; set aside.
2. To prepare pork chops: Pork chops can be prepared by your preferred method. If you grill or broil them, brush with some orange sauce as they are cooking. If you pan-fry them, do not coat with orange sauce until they are just cooked, as the sauce could burn. Pass any leftover sauce at the table.
3. For the stuffing and broccoli: Prepare frozen broccoli as directed on package; set aside. Prepare stuffing mix as directed on package, but stir in the cooked broccoli and almonds with the stuffing crumbs.
4. Arrange stuffing and glazed pork chops on a serving platter and garnish with orange slices, if desired. Pass orange sauce. Serves 4.
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