Tradition, Tradition...Birthday Bellies

I am long overdue with a post I know. I owe a special lunch box edition to a long ago friend. However, I'm going to write about Birthday Bellies. Sounds weird huh? I'll explain.
Growing up it was a tradition in our house to pick our birthday dinner and cake. It was funny because each of us usually rotated several meals. I usually did pork chops or a curried chicken rice ring if at home. If we went out I went the exotic route. My seventeenth birthday I had a dinner party with new friends from my 3rd, yes 3rd high school. Indian was my choice when I turned 18. I think I see a trend with the curry! Anyway, the point is we got whatever we wanted. Most years it was my mom fixing one of my favorite meals and cake request. Cakes would usually be some form of carrot cake or a Jello poke cake. Even as an adult my parents have carried out this tradition when able. When I started doing the same for my patriots, it was my youngest who put the the spin to it. Something about our stomachs being happy from our favorite birthday treats lead to his proclamation of birthday bellies. This year he chose authentic dim sum. I am so proud of him, my little adventurer! Although, I couldn't bring myself(or anyone else)to try the duck tongue. Where is this going you ask? I'm going to share my absolute number one favorite main course. I do a variation of it through out the year. The exact recipe is normally saved for a special occasion. I cheated and made this a few weeks ago ahead of my actual birthday. Well, I didn't follow the recipe precisely to stay safe. No bad birthday Karma here. Besides, I don't have those anymore, only anniversaries of my 29th birthday. The recipe is written verbatim from my mom's recipe card. So, yes this is special! I hope you enjoy! Italics signals my modifications


Orange Pork Chops
6 Pork chops 1" thick trimmed
2TBSP flour
1 1/2 tsp curry (I use a little more)
1/2 tsp pepper
3/4 cup orange juice
3/4 tsp coarsely chopped orange peel
1 TBSP seasoned salt (I now use A. Vogel Herbamare)
3/4 tsp paprika
2 TBSP shortening
6 whole cloves (I often leave out due to patriots' request, but miss them)
6 thin orange slices

Combine flour, seasoned salt, curry, paprika,& pepper. Reserve 1 TBSP of mixture. Roll chops in remaining spice mixture. In large skillet over high heat, brown chops in shortening. Reduce heat, add orange juice, cloves and peel. Cover, simmer until tender, turning chops occasionally. During last 15 minutes add orange slices. Remove chops and orange slices to warm platter. Skim off excess fat. Strain remaining liquids;discard cloves and peels. Return 1 cup liquid to skillet -add water or chicken broth to make 1 cup if needed. I use OJ or broth. Combine reserved flour & 2 TBSP cold water ( I use chicken broth). Pour slowly into liquid, stirring constantly until slightly thickened. Spoon over chops.
Start this recipe about 1 hour 15 minutes before serving time.
I like this with a plain rice or mashed potatoes, and of course we have apple sauce!