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<blockquote data-quote="moreluck" data-source="post: 808594" data-attributes="member: 1246">Pork With Orange Sage Reduction By Gourmand on January 09, 2011&nbsp;&nbsp;&nbsp;Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul">6 boneless pork chops, 1-inch thick</li>
<li data-xf-list-type="ul">3/4 cup orange juice ( from 2 oranges)</li>
<li data-xf-list-type="ul">1 tablespoon orange zest, grated</li>
<li data-xf-list-type="ul">1/4 cup dark rum</li>
<li data-xf-list-type="ul">2 tablespoons honey</li>
<li data-xf-list-type="ul">1/2 cup ketchup</li>
<li data-xf-list-type="ul">2 tablespoons balsamic vinegar</li>
<li data-xf-list-type="ul">2 tablespoons onions, grated</li>
<li data-xf-list-type="ul">1 1/2 teaspoons sage, dried</li>
<li data-xf-list-type="ul">1 teaspoon red pepper flakes ( or to taste)</li>
<li data-xf-list-type="ul">1 teaspoon salt</li>
<li data-xf-list-type="ul">2 teaspoons cracked black pepper</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">Preheat oven to 350°friend Whisk together all ingredients, except pork, in a bowl and set aside. While the flavours blend in the sauce, pan fry the pork pieces, two at a time, in a little olive oil. More fat will come out of the pork as they brown. Season both sides with a little salt and pepper. Cook long enough to form a good, seared crust on both sides. They will not be cooked through. Place pork in one layer in an oven-proof baking dish and pour the sauce over the meat. Bake for 30-45 minutes or until 160°friend.</li>
</ol>Let pork rest for 5 minutes, keeping warm. Meanwhile, pour cooking liquid from pork into a saucepan and reduce over high heat to about half, until slightly thickened. This should take 5 minutes. Pour reduction over pork and serve.</blockquote>

[QUOTE="moreluck, post: 808594, member: 1246"] Pork With Orange Sage Reduction By Gourmand on January 09, 2011 [B]Ingredients [/B] [LIST] [*] [LIST] [*]6 boneless pork chops, 1-inch thick [*]3/4 cup orange juice ( from 2 oranges) [*]1 tablespoon orange zest, grated [*]1/4 cup dark rum [*]2 tablespoons honey [*]1/2 cup ketchup [*]2 tablespoons balsamic vinegar [*]2 tablespoons onions, grated [*]1 1/2 teaspoons sage, dried [*]1 teaspoon red pepper flakes ( or to taste) [*]1 teaspoon salt [*]2 teaspoons cracked black pepper [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]Preheat oven to 350°friend Whisk together all ingredients, except pork, in a bowl and set aside. While the flavours blend in the sauce, pan fry the pork pieces, two at a time, in a little olive oil. More fat will come out of the pork as they brown. Season both sides with a little salt and pepper. Cook long enough to form a good, seared crust on both sides. They will not be cooked through. Place pork in one layer in an oven-proof baking dish and pour the sauce over the meat. Bake for 30-45 minutes or until 160°friend. [/LIST]Let pork rest for 5 minutes, keeping warm. Meanwhile, pour cooking liquid from pork into a saucepan and reduce over high heat to about half, until slightly thickened. This should take 5 minutes. Pour reduction over pork and serve. [/QUOTE]

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