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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Joan Nichols of Sarnia, Ontario suggest Mushroom-Orange Chop as a small main dish that's big on flavor. The marmalade in the sauce gives the moist pork chop a tasty tang I really enjoy, she remarks. Ingredients:
1 butterfly pork chop (3/4 inch thick) |
2 teaspoons vegetable oil |
2 green onions, thinly sliced |
2 fresh mushrooms, chopped |
1 garlic clove, minced |
2 tablespoons orange marmalade |
1 teaspoon soy sauce |
1 tablespoon sunflower kernels, optional |
Directions:
1. In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a meat thermometer reads 160°-170°, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade and soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired. Yield: 1 serving.
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