Tonight we enjoyed some Asian cuisine again. I found a recipe in the September 2015 Food Network magazine called Orange-Ginger Pork Chops and Dumplings. It really looked tasty and it was! All three of us enjoyed it and best of all, we were able to sit down to dinner at home since Paula was off from work today.

Whisk 1/2 cup of orange juice, 1/4 cup of soy sauce, 1/4 cup of honey, 1 teaspoon of grated fresh ginger, 2 minced garlic cloves and red pepper flakes to taste in a shallow dish. Add 3-4 pork chops and let marinate, turning occasionally, at least 10 minutes (or longer if possible).

Preheat the broiler. Place the pork chops on a foil-lined baking sheet. Transfer the marinade to a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by about half, 8 to 10 minutes. Meanwhile, broil the pork until slightly charred and just cooked through, 5 to 7 minutes. Set aside to rest.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add 1-2 packages of frozen vegetable dumplings, flat-side down, and cook, undisturbed, until slightly browned, about 3 minutes. Add 1/4 cup water. Cover and cook until the water has evaporated and the dumplings are crisp on the bottom, about 3 minutes. Uncover and add some greens – we used some fresh kale. Stir until just wilted, 1 minute. Serve with the pork chops and the orange sauce.