I found this recipe which looked good to me,
Orange-Mustard Glazed Pork Chops Recipe | MyRecipes.com
In reading over the recipe I was wondering:
1. Would this be okay to make in a cast iron skillet (wasn't sure about the acidity of orange juice)?
2. After the 10 minute roast, the recipe states to remove the onion and rosemary to a platter, and return the pan to heat to reduce the sauce. It then instructs you to remove the pork. Wouldn't it be better to remove the pork before reducing the sauce so the pork doesn't overcook? Or would it be better to leave the pork in to glaze it?
Orange-Mustard Glazed Pork Chops Recipe | MyRecipes.com
In reading over the recipe I was wondering:
1. Would this be okay to make in a cast iron skillet (wasn't sure about the acidity of orange juice)?
2. After the 10 minute roast, the recipe states to remove the onion and rosemary to a platter, and return the pan to heat to reduce the sauce. It then instructs you to remove the pork. Wouldn't it be better to remove the pork before reducing the sauce so the pork doesn't overcook? Or would it be better to leave the pork in to glaze it?