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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These tender and juicy chops from Mary Ann Marino of Bardstown, Kentucky are perfect for a quick and easy weeknight meal. Oranges, cloves and cinnamon give them a wonderful, unique flavor. Ingredients:
1 can (11 ounces) mandarin oranges |
1 tablespoon cornstarch |
5 green onions, sliced |
1/4 cup packed brown sugar |
1/4 cup ketchup |
1 tablespoon cider vinegar |
1 teaspoon prepared mustard |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
3 whole cloves |
6 boneless pork loin chops (4 ounces each) |
1 tablespoon butter |
Directions:
1. Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside.
2. In a large nonstick skillet, brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reads 160°, turning chops once.
3. Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops. Yield: 6 servings.
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