Avoiding Additives and Preservatives

Use butter without colour and pure orange juice. I used Wilkin & Sons marmalade, Vilux organic grainy mustard and Lea & Perrins Worcestershire sauce.

Season the chops well

Sear the chops until brown on one side

Assemble your ingredients for the sauce

Make the sauce while the chops rest

Pork chops with marmalade mustard pan sauce

Ingredients:

4 pork chops, thick cut, approx 1 inch (2.5 cm) thick

1 tsp (5 ml) salt

generous amount black pepper

1 tbsp (15 ml) vegetable oil

2 tbsp (30 ml) butter

½ cup (125 ml) orange juice

¼ cup (60 ml) marmalade

2 tbsp (30 ml) grainy or dijon mustard

1 tsp (5 ml) dried tarragon or thyme

1 tsp ( 5ml) Worcestershire sauce

Preparation:

Heat a heavy large skillet to medium high. Pat chops dry with paper towel and season with salt and pepper. Add oil to pan then butter to oil, cook until melted, and slightly browned.

Add chops and sear until meat is browned, about 5 minutes. Flip, cover tightly and reduce heat to low. Cook for 3-4 minutes more. Remove chops to plate and tent with foil.

In the pork chop pan, return heat to medium high, add orange juice, and stir in marmalade, mustard, tarragon and Worcestershire sauce. Bring to a boil, cook until thickened, about 5 minutes. Spoon sauce over pork chops and enjoy! Serves 4.

From Family Meals in Minutes, by Michael Smith

Avoiding Additives and Preservatives

The marmalade, white wine vinegar and sriracha may contain colour and preservatives. Look for an all-natural marmalade, a vinegar with only naturally occurring sulfites and an all-natural hot sauce, such as Tabasco original brand.

Grill the trout or sear it in a pan on top of the stove and then bake

Meanwhile, put together the vinaigrette

Sweet and spicy rainbow trout

Ingredients:

¼ cup (60 ml) orange marmalade

¼ cup (60 ml) white wine vinegar

3 tbsp (45 ml) olive oil, divided

1 tbsp (15 ml) sriracha

½ tsp (2.5 ml) salt, divided

4 rainbow trout fillets (200 g each)

½ cup (125 ml) chopped mint

Preparation:

Combine marmalade with vinegar, 2 tbsp (30 ml) oil, sriracha and ¼ tsp (1.25 ml) salt in a Mason jar. Shake until combined.

Preheat barbecue to medium. Brush trout with remaining 1 tbsp (15 ml) oil, then sprinkle with remaining ¼ tsp (1.25 ml) salt. Season with fresh pepper. Oil grill. Barbecue fish, skin-side down, lid closed, until a knife tip inserted into the thickest part of fish and held for 10 sec feels warm, about 8 min. Slide a thin spatula between skin and flesh, then lift trout off skin and onto a platter. Drizzle with vinaigrette and sprinkle with mint just before serving. Serves 4.

From Chatelaine magazine