I did it again! Happens every weekend. When it comes to Sunday dinner I can't leave well enough alone. I just wanna get in there, get messy, and rustle up a hot and hearty masterpiece.
Winter weekends are for stews in this house. I'll tell you that much right up front. Out on the town or out of my oven, cold and chilly Sundays call for a comforting stew to warm the bones and prep the soul for the week ahead. I'll never say no.
Sometimes I call it chili. Sometimes I add peanut butter and stir. And other times carbs sneak their way in. It's all good, it all does the job, it all happens on Sunday.
So once again I went ahead and made you dinner tonight. You're so welcome! Unfortunately...it's gone now. We devoured it. So...if you could just go ahead and make your own dinner for now, I think that would be best. And I'll be back at it again next Sunday!
And here's how you do it: 1) combine all the tastiest condiments from your pantry, 2) squeeze out some fresh orange juice and pit some cherries, 3) cut up some onion and brown some thin pork chops, and 4) bake it all together while you do the crossword puzzle and drink ginger tea.
The fresh orange accents and tangy cherry essence in this dish will make your home burst with warmth as this cooks down in your oven. Serve the fork-tender pork and fruit-laden sauce over hot cooked rice and chow down.
Orange-Cherry Pork Stew
Adapted from Cooking Light Magazine
1 medium orange, peeled and cut into segments
1 1/2 tsp sesame oil
1 lb thin-sliced pork chops
1 onion, coursely chopped
5 garlic cloves, chopped
1 c fat-free, low sodium chicken broth
1 tbs dark brown sugar
2 tbs low-sodium soy sauce
1 tbs rice vinegar
2 tsp sambal oelek (chile paste)
1 c fresh cherries, pitted
3 c hot cooked brown rice
2 tbs green onions, sliced
Preheat the oven to 325 degrees F.
Squeeze the orange segments over a bowl to extract the juice. Set the sections aside and reserve the juice.
Heat a Dutch oven or large, oven-safe pot over medium-high heat. Add the sesame oil to the pan and swirl to coat. Sprinkle the pork evenly with salt/pepper, and add to the pan. Saute for 5 minutes, turning to brown on all sides.
Add the onion to the pan, and saute for 2 minutes, stirring occasionally. Add the garlic, and saute for 1 minute, stirring constantly. Stir in the orange sections, orange juice, broth, brown sugar, soy sauce, vinegar, and chile paste.
Cover and bake for 1 hour. Stir in the cherries, and bake, uncovered, for an additional 30 minutes.