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Orange-Glazed Pork Chops and Stuffing


Here is a dish that I got from the back of stuffing box and it is awesome. Mandy makes it sometimes when she cooks.


8 pork chops, bone in or boneless (we have tried both)
(We have substituted chicken breasts and/or thighs instead of pork chops. Equally delicious)

Glaze mix (see below)

2 boxes of cornbread stuffing mix, dry--don't prepare according to box
1/2 cup orange juice
1 tsp orange peel
3/4 cup chicken or beef broth
1 can of mandarin oranges, drained
2 T butter, melted


Glaze:

3/4 cup orange juice
1/2 cup orange marmalade
2 T cider vinegar
1/2 cup light brown sugar


Mix stuffing mix, orange juice, orange peel, broth, oranges and butter in the bottom of glass baking dish (large enough that the 8 pork chops will fit on top without overlapping each other)
Place lightly salted pork chops on top of stuffing mixture. Brush each chop with glaze mixture. Turn meat to unglazed side and pour all the remaining glaze on top of them. Don't waste any of this. It adds so much flavor. Cover with foil and bake 40 minutes at 350 degrees. Remove foil and bake 10-15 minutes to brown chops/chicken are done. I cook chops to 165-170 and chicken to 180 degrees on meat thermometer.

This is very good, especially if you like fruit in your stuffing. Next time I make this I plan to add a handful of dried cranberries to the stuffing and maybe some pecans.

Happy eating.

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