Honey & Mandarin-Glazed Pork Chops

Dan    Mains, Recipes     Asian-inspired, honey, orange, pork, supper, tasty

What you’ll need…

Glaze:

2 mandarin oranges

2 cloves garlic

2 TBSP honey

1 TSP fish sauce

2 TSP sambal oelek (chili paste)

black pepper

Pork & Stuffing:

4 pork chops

1 head baby bok choy

1/2 cup water chestnuts

2 green onion stalks

2 TSP sesame oil

salt & pepper

After I made this dish for dinner the other night I had a bit of a ‘this is something my mom would make for supper’ kind of moment. That being said…I had to ask myself: Am I turning into my mother? Well, who’s to know? So, before I make that transition, let’s all enjoy some tasty pork chops and not bring up the transformation at hand…

Start things off by preheating your oven to 425 degrees. Next, juice the oranges and mince the garlic. Combine the juice and garlic with the remaining glaze ingredients in a small bowl. Whisk until the honey dissolves and everything is nicely combined. Finish with some ground black pepper. Set aside for now.

For the pork chop stuffing all you need to do is quickly chop up the bok choy, water chestnuts, and green onions. Place the items into a bowl, add the sesame oil and a bit of salt & pepper, then toss a few times to evenly coat. Set aside as well.

Now we’re ready to stuff and glaze….Butterfly the pork chops (i.e. slice in halfway length-wise, but stop before cutting through completely so that the chop opens up like a book). Add a small handful of stuffing to each opened pork chop along with a tea spoon of the glaze mixture. Now, fold over the side of the meat to close the pork chop up. Tie each chop tightly with a couple pieces of string and place into a prepared, medium-sized baking tray. Brush a generous amount of glaze onto each pork chop then cover with tin foil and place into your preheated oven. After roasting for 10 minutes, remove foil, apply remaining glaze and let cook for another 10 minutes.

Best served with some tasty green vegetables. My solid go-to guy is broccoli.

Enjoy! (and don’t eat the strings…)

Serves 4

Total cook time…30 min

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