HONEY-ORANGE PORK CHOPS

2 med. oranges
2 tbsps. honey
l tbsps. Dijon mustard
2 tbsps. orange marmalade
2 tbsps. vinegar
3/4 cup chicken broth
l/2 cup acini de pepe (tiny pasta rounds)
4 green onions, thinly sliced
l/4 tsp. ground ginger
l/2 cup finely chopped celery
4 pork loin rib chops, cut l-l/4″ thick
Peel & section the oranges over a bowl reserving any juice. Coarsely
chop the orange sections; set aside. Glaze: In a small saucepan
blend honey & Dijon mustard. Stir in orange marmalade & vinegar.Heat
and stir the mixture until marmalade is melted. Remove from heat;set
aside. Stuffing: In a saucepan bring chicken broth to boiling; add
pasta, green onions & ginger. Reduce heat; simmer, uncovered, about
5 mins. or until pasta is tender. Remove from heat. Fold in orange
sections, 2 tbsps. reserved juice, 2 tbsps. of the honey glaze and
celery.
Cut a pocket in each pork chop by cutting from the fat side almost
to the bone. Spoon 2-3 tbsps. stuffing into each chop. Fasten
pockets with a wooden pick. Fold a large sheet of foil into a double
thickness; spoon on any remaining stuffing. Fold foil into a pouch;
set aside.
In a covered grill arrange preheated coals around a drop pan. Test
for medium heat above the pan. Place the pork chops on the grill
rack over the drop pan but not over the coals. Lower the grill hood;
grill for l5 mins. Turn chops and brush with some of the honey glaze
Place the foil packet of stuffing on the grill next to the chops.
Cover and grill for l5 to 20 mins. more or until the chops are done.
Brush both sides of chops with remaining honey glaze before serving.
Serve chops with extra stuffing.
For Honey-Apricot Pork Chops: Prepare Honey-orange pork chops as
directed above, except prepare the stuffing using l/3 cup snipped
dried apricots instead of the oranges. Increse the chicken broth to
l cup to cook pasta. For glaze, use apricot preserves in place of
orange marmalade. Stuff & grill as directed.
Serves 4.