I love having Fridays off during the summer. I wish I could have a 3 day weekend all the time! This weekend, my new cake baking buddy and I are going to attempt another fondant cake. This one will be a little more adventurous because it will be a 3 tier with different designs on each tier. I definitely think we are up for the challenge! I’m going to frost the cakes the day we lay the fondant on though, last time the frosting was kind of hard and made it difficult to smooth the fondant on top. Stay tuned for either a success or a fail post next week!
So a few weeks ago during one of my couponing trips I picked up some Smucker’s Orange Marmalade. I really wasn’t sure what I’d use it for yet, but since I like the flavor combinations of fruit on meat, I knew I could find something. I found a Paula Deen’s recipe that uses orange marmalade for a pork chop sauce, and this was so good!! The flavor reminded me a lot of my Polynesian Chicken recipe, so it was also a hit with my husband.
-3 tablespoons orange juice concentrate
-1/3 cup orange marmalade
-2 tablespoons vegetable oil
-4 boneless chops
-salt and pepper to taste
-3 tablespoons soy sauce
1. Salt and pepper the chops on both sides. Heat the oil in a pan over medium heat and add the chops. Cook for a total of 8 minutes, flipping once.
2. In a bowl, combine the marmalade, juice, and soy sauce.
3. When chops are fully cooked, remove from heat and place on a plate and cover with foil. Pour out an excess oil in the pan, then add the marmalade mixture. Over medium-high heat, heat the mixutre 6-8 minutes until a glaze consistency has formed. Place chops bag in the mixture in the pan and turn a few times to coat. Serve chops and spoon mixture over top, and even serve the extra marmalade sauce on the side for dipping.
Source: Adapted from Paula Deen