April 12, 2007 Mandarin Topped Chops

Easy Tastebud Delights

4.12 Edition (April 12, 2007)

Easy Recipes

45 minutes+

Hi Everyone! It's Thursday and the week is nearly over! Where does the time go?

When I saw today's recipe, I thought of our 4 year old. I've bought cans of mandarin oranges in the past and he just loves them as a dessert. Topping a pork chop with them along with some cinnamon sounds like it may be a hit! When we do try it, I'll let you know how it turns out!

A few nights ago we had the Ham Gumbo, (from last weeks Sausage Gumbo recipe). Here is my rundown on the recipe:

The ham version was even quicker than the sausage because it didn't need to be browned first.

I just added salsa, frozen okra, diced ham and chicken stock to the pot and brought it to a boil then turned it down to a simmer and covered for 5 minutes.

During this time, I took a package of frozen, cooked, tail-on shrimp and emptied the whole package into a colander that was placed in a bowl and poured warm tap water over the shrimp for a few minutes to defrost. Once it was defrosted enough to take the tails off, I removed them and put in a bowl that I set aside.

When serving the gumbo, I placed a spoonful of rice or jambalaya in the bottom of the bowl, then a few shrimp then covered with gumbo. It was delicious and sinfully easy and quick!! Enjoy!

Mandarin Topped Chops

6 boneless pork chops
1 tbsp. oil
1 can (11 oz.) whole mandarin oranges, drained
1/2 tsp. ground cinnamon
pepper to taste

In a skillet, brown chops on both sides in oil, (about 4-6 minutes a side depending on the thickness). Top with oranges, sprinkle with cinnamon. Cover and simmer for 30 minutes or until meat juices run clear.
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