Maple Orange Pork Chop Glaze

Not much new to report as I have been a fiber-blending fiend the last several days since getting home from Virginia on Thursday. It's what I did the majority of Saturday and Sunday with the exception of house-cleaning and going to church and going to the pool with Paul on Sunday afternoon. We have had some afternoon thunderstorms the last few days which is fun, but the humidity has been high before it rains so the pool felt fabulous. I will post pictures in a day or two of the fiber blending progress, as it is taking over the house.

Last night I decided to try another one of Rachel Ray's recipes and we LOVED it.

Pork Chops with Maple Glaze

1-2 Tbs. of grapeseed oil (the healthiest oil you can cook with besides coconut oil)
1 cup of chicken broth
Sprinkle of dry thyme (about 1/4 tsp.) Rachel calls for 5 fresh sprigs which I didn't have
1/4 cup of maple syrup
1Tbs. of lemon juice (Rachel calls for the juice of one lemon)
1/4 tsp. of orange zest (Rachel calls for the zest of one lemon)

Heat the oil in a frying pan until it ripples, add pork chops and sear both sides, cooking for 5-6 minutes until done. Remove from pan and wrap in foil to keep warm. Add the rest of the ingredients to the pan and simmer until the glaze thickens a little. Return pork chops to the frying pan, coat and serve. Pour remaining glaze over the chops.

If you have a rotisserie, try your chops in the basket attachment and start the glaze during the last 10 minutes of cooking the chops. When the chops are done, add to the pan with the glaze and coat. The sauce won't thicken until you add the chops for some reason. The benefit is that if you have thick chops the rotisserie seems to cook the meat inside and out without overcooking the exterior- turns out very juicy and tender!