- Rachael Ray - https://www.rachaelray.com -

Orange-Glazed Pork Chops, Roasted Vegetable Medley and Almond Rice Pilaf

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].


For the Roasted Vegetable Medley:

For the Almond Rice Pilaf:


Heat oven to 425°F. Line a rimmed baking sheet [2] with parchment paper.

Dress the vegetables with olive oil, salt and pepper, and arrange on the baking sheet [2]. Roast veggies 18-20 minutes until tender and crispy at edges. Douse with lemon juice and transfer to serving bowl [3].

For the rice, melt butter in a saucepot [4] over medium heat. Add nuts and spaghetti, and toast to golden. Add rice and stir a minute more; season with salt and pepper. Add stock, bring to a boil then stir and cover pan [4]. Reduce heat to a simmer and cook 15-18 minutes to tender. Remove pot from heat and fluff rice with fork.

Meanwhile, heat a large, cast-iron skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Add 1 turn of oil to the pan [4] and brown chops on both sides, about 7-8 minutes turning occasionally; remove to a plate. Add another turn of the pan of olive oil along with the shallots, garlic and thyme. Stir 2 minutes, add stock and Worcestershire and whisk [5] in marmalade. Cook to thicken, about 1 minute, then add chops back in and turn to coat them in the sauce. Simmer to thicken another minute or 2.

Serve chops and sauce with vegetables and rice alongside.