PORK AND ORANGE GLAZE ENJOY DAN:

                    PORK WITH ORANGE GLAZE by CHEF DAN:

Serves 4

BRINE:

1/2-cup kosher salt

1 teaspoon black peppercorns

1/4-cup soy sauce

1 bay leaf

1/3-cup Dan’s honey

4 tea bags, black tea

4 bone in pork chops

GLAZE:

1 Tablespoon toasted sesame oil

1/3-cup orange marmalade

1/3-cup soy sauce

3 tablespoon rice wine vinegar

1/2-cup white wine

1 tablespoon mirin

2 tablespoons fresh ginger, grated

 Tablespoon Dan’s honey

2 tablespoons Dijon mustard

1/4-teaspoon red pepper flacks

Salt and pepper to taste

FOR THE GLAZE:

1.   Combine all the ingredients in a sauce pan, over medium-high heat.

2.   Bring to a low boil and reduce heat to low, simmer for 10 minutes.

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   Combine 2 quarts of water, and all other brine ingredients.

2.   In a zip-lock bag, place the pork chops and the brine.

3.   Refrigerate overnight.

4.   Remove the chops and discard the brine.

5.   Sprinkle pork chops with salt and pepper.

6.   Heat a skillet over medium-heat.

7.   Add pork chops, cook until browned, turning once.

8.   Place chops in baking dish, spreading 1/2- the marinate over the chops.

9.   Bake uncovered for 15 minutes.

10.                Turn chops; spoon remaining marinate over the chops, spreading evenly.

11.                Bake for 15-20 minutes longer or until internal temperature is 160 degrees.

12.                To serve spoon pan drippings over chops.

ENJOY DAN:                          BON-APPETITE!!