| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
|
|
Iowa Machine Shed |
| 1 |
c |
Salad oil |
|
|
Freshly squeezed juice from 3 navel |
|
|
; oranges |
| 1 |
cn |
Cola |
| 1/2 |
|
Yellow onion diced finely |
| 2 |
tb |
Melted margarine |
| 3 |
c |
Orange juice |
| 1 |
c |
Ketchup |
| 1/4 |
c |
Dijon mustard |
| 1/2 |
c |
Honey |
|
|
Rind and pulp from 1 1/2 oranges |
|
|
Cayenne pepper to taste |
INSTRUCTIONS
FOR MARINADE
FOR BBQ SAUCE
In a medium sauce pan saut. the onions until very dark over medium heat. Be
careful not to burn them. Add all other ingredients and bring to a boil.
Reduce heat to a medium boil and continue boiling until the sauce is thick
and reduced by 1/2. Remove from heat and serve with the marinated, grilled
chops.
Pork is fully cooked at a temperature of 150 degrees, so try it that way.
It is completely safe while still juicy. Just remember the juice must run
clear and not be red or pink.
When pan frying chops try to maintain a temperature of 325-350 degrees and
turn chops over when they are golden brown.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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