PEACHFRONT COOKS

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photo copyright © 1987 by Elaine Radford, all rights reserved

Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

pork ala orange
Wonder why I never wrote this one down. I used to have precise measurements but it doesn't matter much.
For two
Ingredients:
2 pork chops
minced peel from organic citrus (I use my own home-grown satsuma tree that has never been sprayed)
fresh-squeezed orange or satsuma juice (I almost always use my own satsuma)
salt, pepper, generous pinch of thyme
chopped green onion or finely minced chopped sweet onion
olive oil
Not much to it. Salt and pepper the pork chops. Brown in olive oil. Add the onion and saute it a little, until it starts to change color. Pour juice, peel, thyme over the chops and let them simmer for awhile. If you have a lot of juice, you need to take the lid off the frying pan so it can cook down at the end.

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PEACHFRONT COOKS

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photo copyright © 1987 by Elaine Radford, all rights reserved

pork ala orange