Sunday, November 02, 2008

When I think of all the times

I'm going to leave you with a word of advice. Mostly because I'm just that kind of sweet person. When your husband promises you that your gym session for the evening will be short, don't believe him. When you warn him that gently simmering pan on the stove must be attended to within the hour, he'll think you are joking. However, he will get his just desserts when he is forced to clean the burnt orange juice that has become a near permanent part of your nonstick pan.

Luckily, although the sauce burnt the porkchops did not. They might have been a little dry, but Thatboy confided that he's always happy with dinner when it includes wild rice. It's kind of like my secret save all. It's his favorite. He told me that in school sometimes he would have a whole box of wild rice for dinner and be perfectly happy.

Pork A L'Orange
  • 1 Tbsp butter
  • 2 pork chops
  • 1/2 can frozen orange juice
  • 1 Tbsp brown sugar
  • splash of white wine
  1. Melt butter in skillet over medium heat. Cook pork chops until browned on both sides.
  2. Combine orange juice, brown sugar, and wine in a small bowl and pour over pork chops.
  3. Cover and reduce heat to low. Simmer for 40 minutes.
Serves 2.
Each serving has:
Calories 306.6
Total Fat 17.1 g
Cholesterol 74.7 mg
Sodium 48.3 mg
Potassium 604.9 mg
Total Carbohydrate 16.1 g
Protein 21.6 g


  1. I'm a huge fan of wild rice too!

  2. Looks tasty! I love wild rice, too.

  3. It looks good. I want some.

  4. i hate cleaning the pan when i burn something in it. smart of you to get that boy to fix it for ya ;)

  5. love pork chops, sounds good! never had wild rice :-)

  6. That Boy is smart...he has to compliment the meal when it burnt because he was late.

  7. Well, at least the pork was still ok!

  8. My husband would probably be happy with just chicken and rice every night! Sorry about the pan. Heaven knows I can relate!

  9. oh, this is fabulous! the sauce sounds delish, and i love meals i can make that don't end up with leftovers.