Mmm Canada Savory

Well there should be a picture with this, but Blogger is not letting me upload right now.

That's okay, it's not a very good picture anyways.

Jasmine asked for savory Canadian dishes. Which to me means my grandmother's meat pie, Tortiere. She used to make it as I was growing up and how I hated that pie. There was not enough ketchup for me then.

So no French Canadian meat pie for me.

And I don't think Poutine should count.

But Jasmine asked, and I made up my own....

Maple Orange Cranberry Porkchops

2 cups orange juice, divided
1/2 cup maple syrup, real stuff
1 cup fresh or frozen cranberries, not dried
salt and pepper to taste
8 1 inch thick pork loin chops (yes, this made alot)

Mix together 1 cup of the orange juice, the syrup and cranberries with a sprinkling of salt and pepper in a large ziploc bag. Add the pork chops, seal and marinade, turning occasionally, at least for a few hours.

Remove the chops but reserve the marinade. Bbq the chops, or broil them if there is a major thunderstorm happening over your bbq, again, and you don't want to be fried to a crisp just to improve your pork chops somewhat.

Pour the marinade into a high sided sauted pan and turn the heat to high. Add the second cup of orange juice and stir. Allow to come to a boil and boil for a good 5 minutes. It will foam, alot. Stir, helping the cranberries break down some, but still leaving a few chunks in there. After about 5 minutes, the sauce should get quite thick and sticky. That's when it is ready.

Serve the pork chops with roasted sweet potatoes (maple syrup optional on those), with a generous spoonful of the pink, thick sauce. I said generous spoonful. On the porkchops, not in your mouth. If you like it that much, have another porkchop.