You wouldn’t think these pork chops would cook in the amount of time suggested in this recipe from Canadian Chef Michael Smith, but they do. While they rest, whip up a quick sauce of orange juice, marmalade, mustard, spices and Worcestershire sauce and dinner is on the table in a jiffy.
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
This is a very quick and tasty fish recipe from Chatelaine. Mix up a quick vinaigrette of marmalade, vinegar, oil, hot sauce and salt while you are barbecuing the fish. When the fish is done, drizzle it with the vinaigrette and garnish with fresh mint. Instead of barbecuing the fillets, you can sear them for a minute on each side in an oven-proof skillet and then pop them into a 425-degree F (218 degrees C) oven for 5-10 minutes.
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
