Orange Sauce

Tonight for dinner we had:

Pork chops with Spicy Orange Sauce

Wild Rice

Purple Hull Peas

Baked Sweet Potatoes

The orange sauce was great on the chops and sweet potatoes. This first version of orange sauce had vinegar and I am leaving it out of the recipe I am giving you as it was a little much. If you would like that tang I would say a tablespoon or so would do. The OJ is already tangy enough for us. Bitsy and I liked it a lot, Barry tasted the sauce but did not put it on his chops~he asked that I leave out the vinegar next time. I will also write it for less spice as it was too hot for Grace.

1 cup chicken broth

3 tablespoons arrowroot powder (or cornstarch)

3/4 cup orange juice

1/4 to 1/2 cup honey (add 1/4 then adjust to taste)

1 tablespoon worcestershire or soy sauce

1/8 to 1/4 teaspoon cayenne

You can bake or fry the chops. Remove the chops from the pan. Pour off grease until just the cracklings are left.

Put your arrowroot powder in a bowl and pour in the broth. Whisk. Pour mixture into the pan and whisk. Add other ingredients and turn on heat to a simmer. Whisk constantly until it reaches desired thickness. This will not take long. We served ours on the side but it you are more adventurous you could add your meat, turn to coat and cook for a few more minutes. This would be great with chicken also ~ and possibly beef with rice for an Asian flair.

Love,

Shawna