Reviewed: Feb. 12, 2009

This very simple recipe is lovely. I read other review and agree that more orange juice is key (a added a cup) and I used fresh tarragon (about 2 teaspoons.) As the sauce was thickening, a dash of cayenne pepper, a teaspoon of orange zest and a 1/2 tsp of sugar really enhanced the favor. It was a hit -- thanks!

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Elizabeth

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Reviewed: Jul. 29, 2008

I used bone in pork chops and it turned out fine. I did the orange reduction versus the cornstarh thickening method and it was delicious! It took a little extra time, but well worth it IMO.

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SWEETDELIRIUM

Cooking Level: Expert

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Reviewed: Dec. 4, 2007

This was very tasty and moist. Although I am not fond of orange flavour I still liked it.

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Cooking Level: Intermediate

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Oct. 24, 2007

We thought these were really good. For a more intense orange flavor, I did take 2c of orange juice & a pat of butter, and reduced it down to 1/2c. I then added the 2T chardonnay to my OJ reduction and continued the recipe as written, though with my already-thick reduction sauce, I did not have to add the cornstarch/water step. Served with green beans, and steamed brown basmati rice with a bit of butter, chardonnay, and drizzled with a some of the orange sauce. Thanks for the great recipe, HAC3!

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