Search recipe:
- Barbeque Pork Chops
-
- 3/4 Cup Kraft original Barbecue sauce
- 1/4 Cup Orange juice
- 1 Tsp grated orange peel
- 1/2 Tsp diced rosemary leaves, crushed
- 1/2 Tsp Dried thyme leaves, crushed
- 4 Pork loin chops, 1 inch thick ( about 2 lbs.)
- Directions
- Place all ingredients except chops in a saucepan. Bring to boil; reduce heat to low. Simmer 10 minutes, stirring occasionally. Place chops on greased grill over medium coals; brush generously with barbecue sauce mixture. Cover grill 15 minutes. turn; brush with barbecue sauce mixture. contunue grilling, covered, 10 to 15 minutes or until chops are cooked through. Makes 4 servings.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Citrus Heights Farms
Todd Shell Mesa, AZ, 85215View details |
|
Friesian Groves/Cotton Lane Citrus
George Bradbury Suprise, AZ, 85388View details |
|
Fury Farm LLC
Brandon Brooks, Peter Egyed, Christine Montgomery Goodyear, Arizona, 85338View details |
|
Orange Patch
Alan Freeman Mesa, AZ, 85213View details |
|
Orange Patch Too
Michelle Smith Mesa, AZ, 85215View details |
|
Pinnacle Farms
Janna Anderson View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Farm at Agritopia
Johnston Farms Gilbert, AZ, 85296View details |
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Date Cranberry Orange Scones
Preheat oven to 400˚F. Line a baking sheet with parchment paper. Set aside.
Place flour, date paste, orange peel, baking powder, salt, and baking soda in a food processor. Blitz to fully combine. Add butter and blitz to a coarse crumb consistency.
Place orange juice, half and half, and egg in a large bowl. Whisk until smooth. Add cranberries and Medjool dates and stir to combine. Add the flour mixture and stir until a soft dough forms.
Transfer dough to a lightly floured surface and knead 10-12 times, flouring and scraping as necessary. Form the dough into an 8-9 inch disk. Cut the disk into 9 equal wedges.
Carefully transfer the wedges to the lined baking sheet and brush the tops with milk. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack before serving.
