Smokey Orange Pork Chops

Well, the storm danger seems to have passed and we are long overdue for a trip to the mountains. My husband (The Fly Rod Gawd) and I have a great little cabin in Blue Ridge, GA.

October is the best time at the cabin. The air is getting crisp and cool and the leaves are just beginning to change color. Fall is my favorite time of year and I am so grateful to be able to spend a little time in the woods.

These pork chops are one of my favorite things to cook when fall is just around the corner. The smell of the burnt orange and the spicy sweetness of the sauce on these chops is the perfect transition from summer to fall.

You can adjust the amount of horseradish in the sauce to suite your family, but don't be surprised if you eventually use the whole amount. Them smokey sweetness of the sauce seems to temper the heat of the horseradish. Serve them over a bed of jasmine rice and dig in!

Smokey Orange Pork Chops

1/3 cup orange marmalade
1/3 cup hickory smoked bbq sauce
1/3 cup prepared horseradish
3 Tablespoons Olive Oil, divided
4 bonless pork loin chops (about 3/4 inch thick)
salt and pepper
1/2 cup chopped shallot
1 clove finely chopped garlic
1/2 cup orange juice
2 tablespoons orange zest

In a small saucepan on medium heat combine the marmalade, bbq sauce and horseradish. Cook over medium heat until thickened slightly. Reduce heat to low.

Heat 2 tablespoons olive oil in a large non stick skillet over medium heat. Season the chops with salt and pepper. When the oil is hot add the pork chops. Cook the chops about 4 minutes, or until browned, turn and cook an additional 4 minutes. Remove from the pan and keep warm.

Heat the remaining olive oil in the skillet. Add the onion and garlic and cook until the onion is softened, about 3 minutes. Add the orange juice and the zest and deglaze the pan. Return the chops to the deglazed pan. Spoon some of the smokey orange sauce over the chops cook until sauce has reduced about 3 minutes. Serve over jasmine rice and Enjoy!