"I came across bottled sangria at the market and was inspired by its fruity, spiced notes-perfect for pairing with tender pork loin chops. The sangria adds a subtle depth of flavor that complements the savory richness of the meat. To round out this early fall dinner, orzo, a rice-shaped past, is simmered with broccoli florets, making a quick, colorful side dish."
"A meat thermometer should read 145 degrees. Remove chops to a plate. Mix 1 tablespoon sangria with cornstarch. Set aside. Pour the remaining sangria into the skillet, increase the heat and deglaze the skillet by scraping up the brown bits on the bottom. Add honey and ginger. Stir to combine the honey with the sangria. Add the cornstarch mixture and stir until the sauce thickens for about 2 minutes."
Bottled sangria provides fruity, spiced notes that complement savory pork loin chops. Pork chops are browned on both sides, finished covered, and cooked to an internal temperature of 145 degrees. A cornstarch slurry made with sangria is added to a deglazed skillet and combined with honey and grated ginger to form a glossy sauce. Orzo is boiled and broccoli florets are added for the last two minutes to create a simple vegetable-accented side. A substitute combines red wine, ground cinnamon, and orange juice if sangria is unavailable. Ground ginger can replace fresh ginger if needed.
Read at Boston Herald
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