Pork Chops with Thyme and Oranges

I tend not to cook main courses with fruit, as Mr. Unwired usually doesn't like them.  But this one was different... not too sweet or fruity; instead, the oranges were firm and flavorful in the sauce.  Besides, the texture of the thyme and mustard seeds against the crisp color of the sauce was lovely!

This recipe was inspired by this one in Real Simple. http://www.eatingwell.com/recipes/pork_pineapple_skillet_supper.html   I didn't have pineapple, and then didn't follow the directions very well.  Sometimes, mistakes are fortuitous!

Pork Chops with Thyme and Oranges
1 Tbsp olive oil
1 Tbsp butter
1 lb boneless pork chops, about 1/2 inch thick
2 tsp thyme, divided
salt and pepper to taste
1/3 cup white wine
3 Tbsp apricot jam
3 Tbsp orange juice
2 tsp Dijon mustard (whole grain if you can get it- mine is from Trader Joes)
1/2 tsp minced ginger
1/2 tsp curry powder
1  orange (peeled, seeded and sectioned, with each section cut in half)

1. Over medium heat, warm butter and olive oil in a skillet.  Sprinkle each side of the pork chops with salt, pepper and a total of 1 tsp thyme.  In a small bowl, mix wine, jam, orange juice, mustard, curry and ginger and set aside.

2. When oil/butter is hot, add pork chops and brown each side, about 4 minutes each side.  When second side is browned, add the wine mixture and turn chops to coat.   Lower heat slightly to cook the meat without evaporating the liquid.  Cook until the chops are just pink in the middle, another five minutes or so.  Remove to a plate and cover to keep warm.

Kinda pretty, for once!

3. Back in the pan, add the oranges and remaining thyme to the sauce.  Cook for five minutes over medium heat, which allows the oranges to soften and the sauce to thicken.

4. Serve to the table with the sauce spooned over the pork.  A side that absorbs the sauce would add to the meal.... Mashed potatoes?  Brown rice?  Yum.

Pork Tenderloin with Chutney

Sorry, I've neglected you, my faithful readers.  I've been working on some new recipes, and finally  finished any one today.  Yeah me!

A couple of months ago,  I made a list of 'orphaned foods' in my fridge.  These are those half empty jars or lonely items languishing in the freezer.   Cranberry chutney was on it.   This recipe created for the chutney came out perfectly the first time -- the kids even asked for extra sauce!


The funny thing about the orphaned foods is that after I find or create a recipe that uses them, I want to make the new recipe all over again.  Which means I don't thin out the herd of foods massing in my house, but merely create more need for them.  Let's just say that there are a lot of condiments in my fridge, and blogging about them isn't helping reduce my grocery list.


Ah well... it's all in the name of good food, right?

The second time I made this, I found that cranberry chutney isn't available year-round.  I used mango chutney instead, and found it to be just as good with pork.  Trader Joes had a mango chutney, which ended up being a bit spicy; I used a mix of mango chutney and apricot jam to reduce the sharp flavor of the chutney, while still preserving the tangy flavor.  It was delicious, and not at all sweet.

Wish I'd taken pictures-- this one even looked good!  But we were hungry... and you know the rest.

Pork Tenderloin with Chutney
1 Tbsp olive oil
1/4 cup diced onions
1 pork tenderloin
salt and pepper to taste
1/3 cup chutney (or a mix of chutney and jam)
1/4 cup wine
1 Tbsp butter

1. Heat oven to 400 degrees.  Cut the tenderloin in half to make it easier to maneuver in the pan, and season it with salt and pepper.

2. In an ovenproof skillet, warm olive oil over medium heat.  Add onions, and saute until translucent, about 5 minutes.

3.  Place tenderloin in pan and allow to sear on each side (about 4 minutes per side).   

4. After searing the second side, coat tenderloin with chutney, and place pan in oven.  After ten minutes, remove pan from oven, flip, add wine and baste with the pan sauce.  Return to oven and cook until pink in the middle, an additional 15-20 minutes in the oven.

5. When done, place pan with sauce over medium high heat.  Add butter, and allow to thicken.  If the sauce is too thick, add additional wine.  Serve with pork.