Recipe: Ginger-Orange Glazed Pork Chops and Vegetables [edit]

Step 1

Spray pan with nonstick cooking spray. To thaw carrots, cut small slit in center of pouch; place on microwave-safe plate. Microwave on High for 5 minutes. Set aside.

Step 2

In small bowl, combine marmalade, hoisin sauce and gingerroot; mix well. Reserve 2 tablespoon sauce; set aside.

Step 3

Sprinkle pork chops with salt and pepper. Place pork in corners of sprayed pan. Place thawed carrots in center of pan. Drizzle some of sauce over carrots; brush pork with sauce.

Step 4

Bake at 450 F. for 5 minutes. Remove pan from oven.

Step 5

Brush pork and carrots with sauce. Add sugar snap peas and water chestnuts to carrots; toss gently.

Step 6

Return to oven; bake an additional 8-10 minutes or until pork is no longer pink in center and vegetables are tender, spooning pan juices over vegetables halfway through baking.

Step 7

Place pork chops and vegetables on large serving platter. Drizzle chops with reserved 2 tablespoons sauce.