savory pork chops with orange relish

long time no type, it has already been said that life at the cottage is a whirlwind. due to this wind, as it were, last night dinner was a bit of a rush job. my husband says i should always cook under pressure, as new recipes are sure to result, i choose to take this as a compliment. so, last night i had some pork sirloin chops, one orange, one onion, and a bit of celery. the wine for the evening was to be Gewurztraminer, and the side dish steamed summer squash from the garden. a note here on pork sirloin chops: love them. my favorite way to cook them is dredged (or breaded if i feel like fussing with the egg), browned, covered and baked at 275 for about 3 hours. they fall apart under your fork and are heavenly topped with onions, fruit, or green chilies while they bake or left alone to finish. now that we have established the bliss of a well prepared sirloin chop, we return to the meal at hand. i diced 3/4s of the orange skin on (it was large), an equal amount of onion, and one stalk of celery these got to saute in canola oil with salt and a sprinkling of savory until everything was soft. i put this "relish" into the bottom of a baking dish and browned the chops in the pan with a bit of salt and pepper, then put them in on top. foil over the whole lot, then into the oven. ideally we'd go back to the bit about cooking at 275 for 3 hours but we were short on time so instead i settled for 350 for an hour and although we needed knives they were still juicy and wonderful. as leftovers i expect them to make wonderful bbq pork sanwiches.