I wish I were having this meal tonight

For some reason, I haven't been doing very much interesting cooking lately, but this week I had fun trying some new recipes in a cookbook Kody's parents gave us for Christmas! It's a "cooking around the world" sort of thing, with recipes from people who live in Puerto Rico, but come from all over the world.

I decided to try out the Asian Orange Pork Chops for a copule of reasons.
1. I have had a package of pork chops sitting in my freezer that I have basically been wanting to get rid of, unfortunately.
2. We had all the ingredients and they were pretty typical ones.
3. It sounded good!
4. It looked easy!


So here are the pork chops. I can't even remember when I got them, but they have been sitting like this, with the bag open, in my freezer for many months now. Apparently I didn't like them very much when I used them the first time (they have gross bones in them and what looked like a lot of fat to me) because I didn't bother to find another bag or container to put these in when my ziplock bag wouldn't close. So they've sat like this, open to the air. I did to always keep a roast on top of the open part of the bag in hopes of letting less air in!


Cooking up the pork! I probably cut off about as much meat/bone/fat/grossness as I kept.


Then I made a really good sauce in the same pan.


And mixed them!


The final product

Grade: ehh, probably a B, although right now, on a Friday night when I have nothing planned for dinner, they look great!
Considering the freezer-burnt pork, the fact that neither Kody or I was feeling good that night and I couldn't really taste anything anyway, I think I'm going to try this recipe again in the future. I think the problem was more the state of the pork and the state of the Carrs than the state of the recipe. Probably serve it over rice with some broccoli and good BONELESS pork chops.