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Grate 1 teaspoon orange peel; set aside. Peel and section the orange. Set four segments aside; coarsely chop remaining segments and set aside. In a skillet, brown pork chops on both sides in oil. Place chops in an ungreased 9-in. square baking dish; set aside. In the same skillet, saute the celery, onion and parsley in butter until tender. Add the croutons, walnuts and pepper; cook for 1-2 minutes. Stir in broth and reserved chopped orange and peel. Cook 1 minute longer. Spoon dressing over the chops; top with reserved orange segments. Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°.
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Visible mustard seeds — sausage, vinaigrettes, cheese boards
Cloche + smoker — dramatic cocktail and dessert smoking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
Cold-smoked peppercorns — adds smoke dimension to any dish