Pork chops are a perfect blend of sweet and savory. Pork goes well with apples as most people know, but also pairs well with citrus, more specifically orange. Soy is used in a lot of pork marinades, and adding that in along with the honey adds a deep, rich flavor you’ll be sure to enjoy!

What you need 🛒🛒🛒:

4 boneless chops

1 cup orange juice 

1 tablespoon orange peel

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

 2 tablespoon soy sauce

 1 teaspoon ginger

1/2 teaspoon cardamom

1/4cup honey, raw organic (set aside another 1/4 for sauce)

Orange slices

1 teaspoon minced garlic

1/2 red onion

1/4 cup sherry (cooking wine or broth)

What you do 🍳🍳🍳:

Step  1

Marinate your pork chops for one hour. Whisk 1/4 cup of the honey with the soy sauce, seasoning, orange juice, orange peel, and garlic in a bowl then cover and refrigerate.

Step 2

In a grill pan, cook the pork chops and red onion. Finish in an oven at 350F and make sure the pork is done - cook until juices run clear or the pork is done with an internal temperature at 145F/white on the inside. Deglaze the pan with the sherry.

Step 3

Mix the marinade juice with another 1/3 cup of honey and cook into a glaze, pour onto the pork chops.

Step 4

Serve with the roasted brussels spouts and grains. 1 teaspoon butter and orange slices squeezed over the chops will add more flavor.

Notes:

For the Brussels Sprouts, roast them in bacon fat (with bacon pieces), a little olive oil, garlic, salt, and pepper. When roasted, toss in parmesan cheese.

For the quinoa and brown rice mix, I used a near a Near East. product which you can find, here.