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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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I've made this recipe many, many times, but I don't know where I originally got it. I lost the recipe for a while, so I'm posting it here so that I won't lose it again. This is good served over rice with hot and sour soup, egg rolls or cucumber salad. Ingredients:
1 lb pork chop, boneless |
4 tablespoons flour |
salt and pepper |
2 tablespoons vegetable oil |
2 tablespoons margarine |
1 onion, chopped |
1 garlic clove, crushed |
1 1/4 cups chicken broth |
1 (11 ounce) can mandarin oranges, drained with syrup reserved (i use light syrup.) |
1 tablespoon white wine vinegar |
1 tablespoon soy sauce |
1 green pepper, seeded and very thinly sliced |
Directions:
1. Cut pork into 1/2 inch cubes.
2. Put the flour in a plastic bag and season with salt and pepper. Add pork cubes to bag and shake until cubes are well coated. Reserve any remaining flour.
3. Heat oil and butter in a frying pan, lower heat, and cook onion and garlic until tender, about 5 minutes. Remove from pan with a slotted spoon and set aside.
4. Increase heat to medium-high and add pork cubes. Cook until pork is browned on all sides. Stir in remaining flour.
5. Gradually blend in chicken broth, reserved orange syrup, vinegar, and soy sauce, and bring to a simmer. Return onion and garlic to the pan, stir, cover, and simmer gently for 1 1/2 hours, or until the pork is tender.
6. Stir in the green pepper and orange segments. Cook for 5 - 10 minutes, until the pepper slices are crisp-tender.
7. Serve over rice.
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