Tuesday, November 23, 2010


Morning Everyone

Well looking outside my window today it is just beautiful. The sun is shining the hills are covered in snow and it is nice and toasty by the fire with a hot cup of tea.....I hear that you in Victoria had a dump of snow and we got no new snow up here and that is unusual when a snow storm is coming through. I am lucky I can work from home and not have to go outside where it is cold . Today I am going to get some sewing done and finish off some knitting and make a nice pork chop dinner for Grumpy
Now for the tip for the day. There are times when you are cooking something even if it is a bought can of soup and you find that it is saltly. If you take a peeled potato and cut it in half and then drop it into the sauce , soup or liquid and let it cook for a bit not til it is mushy it will absorb the salt that is in the dish. Just use a slotted spoon and remove the potato after a couple of minutes and it should remove some of the salt content.....

Orange Ginger Pork Chops

A tasty bit of the Orient! with a thick, tangy sauce

Orange juice 1/2 cup
Prepared chicken broth 1/2 cup
Cornstarch 1 tbsp
Brown sugar, packed 2 tsp
Garlic clove, minced
Cooking oil 2 tsp
Boneless pork loin chops 4 trimmed of fat
Can of mandarin orange segments, drained and juice reserved (see note)
Chopped ginger slices, 2 tbsp.
Sliced green onion 2 tbsp.

Combine first 5 ingredients in medium bowl. Set aside.Heat cooking oil in large frying pan on medium-high. Add pork chops. Cook for about 2 minutes per side until browned. Transfer chops to plate. Reduce heat to medium-low. Stir cornstarch mixture. Add to frying pan. Stir gently.Add orange segments and ginger. Stir gently. Add chops. Cook, uncovered, for about 5 minutes, turning chops at halftime, until desired doneness and sauce is boiling and thickened. Remove to large serving dish.Sprinkle with green onion. Serve with coleslaw...
Now what I do sometimes as well is that once I have added the pork chops back in the fry pan I cook in the oven at 350 for about 30 minutes with a lid on . Make sure that your frypan has an oven proof handle. If you do not have one like this it is a good investment to make. I am a huge skillet cooker and like to use the oven more then the stove top .

Note: Use mandarin orange juice to cook rice if you decide to serve this with rice instead of coleslaw. If not just put it in a small glass container and save it in your fridge to flavour your rice the next time.
PS: Posted some of my tree tagging pictures on my facebook.....

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