Archives for category: orange juice

Pork Chops With Soy-Orange Pan Sauce Recipe

Pork Chops Recipe - awesome pan sauce with fresh squeezed OJ and soy sauce

WHAT YOU NEED:

  • 3⁄4 c. freshly squeezed orange juice (I used an electric citrus juicer to make a bunch of OJ and then saved the rest for later)
  • 2 Tbs. soy sauce
  • 1 tsp. sugar
  • 1 garlic clove, minced
  • 1⁄4 tsp. black pepper
  • 2 Tbs. butter
  • 2 Tbs. vegetable or canola oil
  • 8 bone-in pork chops

WHAT YOU DO:

Combine juice with soy sauce, sugar, garlic, and pepper in a gallon-size resealable bag. Set aside.

Using a knife, score the pork chops 1/8-inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.

Remove pork chops and retain marinade.

Heat butter and oil in a large skillet until hot. Add the chops a few at a time, in a single layer and saute over high heat for 3 minutes on each side, browning them well. Repeat with all chops.

Reduce heat to low and pour reserved marinade over the chops. Cook until done, approximately 8-10 additional minutes, or until the internal temperature reaches 145°F. Remove chops to a heated platter. Reduce marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.

recipe adapted from food.com

Before Christmas, I adapted a slow cooker recipe from whatscookingintheburbs.blogspot.com. I made a bunch of freezer meals at once, and included it as well. I simply put all the ingredients in a gallon freezer bag, stashed it in the deep freeze, and thawed it out later before cooking it in the Crock Pot. I love that it only had 3 ingredients (which we already had – bonus!) besides the chicken. Here’s what I came up with:

honey mustard chicken - slow cooker

WHAT YOU NEED:

  • 4 uncooked chicken breasts
  • 3 tsp. minced garlic
  • 1/3 c. spicy brown mustard
  • 1 Tbs. honey

WHAT YOU DO:

If freezing: Whisk the honey, mustard, and garlic in a small bowl. Add the chicken breasts to the freezer bag and pour the liquid from the bowl on top. Label with a sharpie and freeze. Before serving, thaw, then pour everything in slow cooker. Cook on LOW 3-4 hours (or until thoroughly cooked).

If preparing right away: Whisk the honey, mustard, and garlic in a small bowl. Place the chicken breasts in the slow cooker, then pour the liquid from the bowl on top. Cook on LOW 3-4 hours (or until thoroughly cooked).

garlic honey mustard chicken

I adapted an apricot-orange slow cooker recipe from momontimeout  for the freezer. It turned out very sweet, but still good, especially when I served it on top of rice.

Next time I make it I plan on throwing in some veggies so it’s more like a stir-fry to reduce the sweetness, and maybe throw in some crushed red pepper flakes to add some kick.

crock pot apricot-orange chicken

The best part, is that this has only three ingredients: orange juice, apricot preserves, and a packet of dry onion soup mix.

WHAT YOU NEED:

  • 4-6 uncooked chicken breasts
  • 1 packet of dry onion soup mix
  • 1 c. orange juice
  • 16 oz. jar apricot preserves

WHAT YOU DO:

If freezing: in a small bowl whisk together the soup mix, juice, and preserves. Place chicken in a gallon freezer bag and pour the mixture on top. Label with a permanent marker, then freeze. To prepare, thaw, then cook in slow cooker 4-6 hours on LOW.

If preparing right away: in a small bowl whisk together the soup mix, juice, and preserves. Place chicken in the slow cooker and pour the mixture on top. Cook on LOW for 4-6 hours (or until chicken is cooked thoroughly).

Approximately 30 minutes before serving, shred chicken with a fork while it’s in the slow cooker.

apricot-orange chicken - slow cooker

freezer apricot-orange chicken