Porkchops and App... Orange Sauce?

In Rachael Ray's 365: No Repeats cookbook, every recipe page has 2 check boxes: "Try This Later" and "It's a Keeper". Well this one is a KEEPER! Here's the recipe for "Citrus Lover's Menu: Rosemary-Orange Pork Chops and Lemon-Butter Broccolini".

Ingredients:

Zest and juice of one navel orange
3 tbsp light brown sugar
1 cup chicken stock
2 sprigs fresh rosemary, leaves removed and chopped
1/2 tsp crushed red pepper flakes (I used cayenne, maybe... 1/4 tsp?)
Salt and freshly ground black pepper

2 tbsp extra virgin olive oil
4 1-inch thick center-cut pork loin chops (ours were 1 1/2 inch thick)
1 1/2 lbs broccolini (we used asparagus)
3 tbsp cold unsalted butter
Zest and juice of 1 lemon
1/4 cup fresh flat leaf parsley, chopped (Caution: looks like cilantro, double check!)

Crusty bread

Cook:

In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper. Bring the mixture to a boil , then lower the heat to a simmer and cook until reduced by half (I pretty much started this and simmered it the entire time while cooking everything else).

Heat a large skillet over mediu-high heat with the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side (I think due to the THICK chops, I did 7 min a side).

I think at this point I put the oven on low and put the baguette in there to warm and crisp up a bit.

While pork chops are cooking, trim the broccolini (asparagus) ends. Place the thing stalks into a skillet and cover with water. Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer the broccolini for 5 to 6 minutes, until tender and bright green (ok, so I just boiled the asparagus for about 3 minutes instead, perfect).

Drain the broccolini and return the skillet to the stove over medium heat. Add the butter, lemon zest, and lemon juice. Add the broccolini to the skillet and stir and toss until butter melts. Season the lemon-butter broccolini with salt and pepper.

Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops. Toss to coat and transfer to a serving platter. Serve along with the lemon-butter broccolini and some crusty bread.

(Serves 4)

Enjoy!