Pork Chops with Orange Glaze for 2

Porks Chops with Orange Glaze for 2


1 teaspoon cornstarch

1/8 teaspoon ground ginger

1 tablespoon soy sauce

1 teaspoon water

1/4 cup orange marmalade

1 tablespoon lime juice

1-1/2 teaspoons olive oil

1 garlic clove, minced

2 bone-in pork loin chop (3/4 inch thick)

1 small lime, thinly sliced


In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened.

Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.

Pork Chops with Sauerkraut and Potatoes

Pork Chops with Sauerkraut and Potatoes


2 medium onions, coarsely chopped

6 pork chops

Black pepper, to taste

6 small potatoes, peeled

2 cans (15-ounce each) sauerkraut, well drained

2 cans (15-ounce each) chicken broth

Optional: several whole cloves


Preheat oven to 300°F.

In a saucepan, boil the peeled potatoes in salted water 6 to 8 minutes.

Set aside.

Grease a roasting pot and sprinkle half the onions in the bottom of the pan.

Place the pork chops on top; sprinkle with the pepper.

Arrange the potatoes around the chops.

Top with the sauerkraut, add the stock.

Drop in the whole cloves, if used.

Cover and bake for 2 hours.

Serve hot, adding some of the cooking juices to each serving.