Serve your pork chops some sangria

"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."

"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. Slice the pork chops and divide in half. Place on two dinner plates. Spoon sauce on top. Yield 2 servings."

Bottled sangria contributes fruity, spiced notes that complement seared pork loin chops and add subtle depth to savory meat. A simple substitute combines 1 cup red wine with 2 teaspoons ground cinnamon and 1/4 cup orange juice when sangria is unavailable. Pork chops are browned in olive oil about four minutes per side until the internal temperature reaches 145°F, then removed. A tablespoon of sangria is mixed with cornstarch; remaining sangria deglazes the skillet with honey and grated ginger, then thickens with the cornstarch mixture. Sliced chops are plated and topped with sauce, yielding two servings. Orzo cooks eight minutes, broccoli is added two minutes, then drained and tossed with olive oil, salt, and pepper.

Read at Boston Herald