It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
Pan sauces are my favorite way to dress up an otherwise simple piece of meat. And as this recipe, adapted from a Cooking Light magazine shows, pan sauces are the quickest way to infuse your meal with flavor. Here orange juice and mustard are reduced into a syrupy sauce while you pan sear your pork chops. Everything then goes in the oven to finish cooking. While your actual cooking time will depend upon the thickness of your meat, the meal is fast. Serve it with a side of vegetables and a starch of your choice and dinner is ready in no time.
ORANGE MUSTARD GLAZED PORK CHOPS
1/2 cup fresh orange juice
2 tablespoons dark brown sugar
1 tablespoon orange zest
1 tablespoon whole-grain mustard
1 tablespoon olive oil
4- 6 ounce boneless pork chops, about 1 inch thick
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium red onion, cut into 1/2-inch wedges
Juice of 1 lime
- Preheat oven to 425°.
- Combine the orange juice, brown sugar, orange zest and mustard in a small heavy saucepan set over medium-high heat.
- Bring the mixture to a boil, reduce heat, and simmer 15 minutes or until syrupy.
- While the juice mixture is cooking, heat a large ovenproof skillet over medium-high heat. (I prefer to use a cast iron skillet).
- Add the oil to the skillet, swirling to coat.
- Evenly sprinkle the salt and pepper over the pork then add it to the pan.
- Cook 5 minutes or until browned. Turn the pork over then add the onion wedges to the skillet.
- Pour juice mixture over pork and place the skillet in the oven. Bake for 10 minutes or until a thermometer registers 140°.
- Remove the skillet from the oven and drizzle with the lime juice before serving.