4 pork chops, trimmed of all visible fat and pounded slightly
1 T olive oil
1/2 Cup Chicken broth (low sodium)
1-2 tsp. orange zest
2 T agave nectar
1/2 tsp. curry powder
1 large orange, peeled, and each slice cut in half
2 tsp arrowroot powder
1 T cold water
2 T fresh parsley or chives, chopped
16 oz spinach greens
2 cloves garlic, minced
Trim pork chops, and season with garlic powder and black pepper. In a skillet, with olive oil, over medium heat, brown pork chops on both sides. When pork chops are nicely browned, transfer them to a baking dish. In the same skillet, quickly deglaze the pan with chicken broth. Add orange zest and curry powder. Pour sauce over pork chops, cover with foil, and bake for about 30-40 minutes at 350 degrees.
About 5 minutes before pork chops are done, saute spinach in olive oil and garlic.
When pork chops are done, remove them to a plate. Pour the remaining liquid from the baking dish, back into a skillet. Mix arrowroot powder with cold water and slowly whisk into the skillet to make a sauce. Bring to a low boil, when mixture starts to thicken, add oranges. Reduce heat and add parsley. Place pork chops on a bed of sauteed spinach and pour orange sauce over the top!
Scott (who, you may have figured out by now) is NOT a curry fan, said he would definitely want this meal again! ~Hope you enjoy!
Approximate zone blocks: 3.5F, 4P, 3.5 C
YUM!! Can't wait to try this one! Thanks Kelly.
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