One of the best things about summer is the variety of fruits and vegetables that are available at your local grocer this time of year. From melons to citrus, Summer is definitely the best time for fruit. Speaking of fruit, did you know that summer is peak season for Sunkist Valencia Oranges? You may have seen them in store already. They are big, sweet, and juicy. Perfect for a kidlet snack in the middle of a hot summer afternoon.
If one is familiar with Sunkist Valencia Oranges you may have seen them with a bit of green on them. Don’t worry though, green is good for Valencia oranges. What happens is that the oranges actually “re-green” after they have ripened on the tree but don’t be fooled into thinking they are not ripe when in fact they should be nice and juicy. Curious to know more about Sunkist Valencia Oranges and the “re-greening” process, check out this Sunkist Valencia Oranges Re-greening Video.
Orange Glazed Pork Chops over Jasmine Rice
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tbsp worcestershire sauce
- Juice of 1 Sunkist Valencia Orange
- 4 boneless pork chops
Sweet Orange Sauce
- 1 tbsp cornstarch
- 2 tbsp water
- Juice of 2 Sunkist Valencia Oranges
- 2 tbsp brown sugar
In a deep skillet, combine all ingredients and heat on medium-high heat. Cover and simmer for approximately 10 minutes. Remove lid and flip pork chops over. Continue cooking an additional 5 minutes or unil pork chops are well done (no pink inside). Remove pork chops from pan and set aside to cool.
While pork chops cool prepare the sauce. With remaining liquid in pan from cooking add cornstarch, water, juice of 2 Sunkist Valenica Oranges, and 2 tablespoons of brown sugar. Stir and cook approximately 5 minutes until sauce is slightly thickened.
Slice pork chops at an angle and arrange over a bed of Jasmine Rice. Spoon orange sauce over top of pork chops.