Mushroom-Orange Chop Recipe

Mushroom-Orange Chop Recipe Mushroom-Orange Chop Recipe photo by Taste of Home Rating 4

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.

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Mushroom-Orange Chop Recipe
  • Prep/Total Time: 30 min.
  • Yield: 1 Servings
10 20 30

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

  • 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.

Originally published as Mushroom-Orange Chop in Taste of Home April/May 1999, p10

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Mushroom-Orange Chop Recipe

Mushroom-Orange Chop

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(1-1) of 1 reviews

Reviewed on Feb. 28, 2012 by tonicarl

So delicious and so quick!

 
 
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