Orange Pork with Sauteed Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons vegetable oil |
3 1/2 cups thinly sliced leek (about 4 medium leeks) |
1 1/2 cups bell pepper, cut into 1/4-inch strips |
3 garlic cloves, minced |
3/4 cup fat-free, less-sodium chicken broth |
3 tablespoons thawed orange juice concentrate |
1 tablespoon dijon mustard |
1/4 teaspoon crushed red pepper |
Directions:
1. Sprinkle pork with sugar, salt, and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork; sauté 2 1/2 minutes on each side or until done. Remove pork from skillet, and keep warm. Add leek, bell pepper, and garlic to skillet; sauté 2 1/2 minutes or until leek is tender. Stir in broth, juice, mustard, and red pepper; cook 2 1/2 minutes or until liquid is slightly thick, scraping skillet to loosen browned bits. Return pork to skillet, turning to coat.
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