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Orange Pork Chops

Orange Pork Chops
"These pork chops are so easy to prepare with a nice not-too-sweet flavor," assures Erika Niehoff of Eveleth, Minnesota. "The original recipe came from my dad, and it's one of my family's favorites."
4 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 4 boneless pork loin chops (3/4 inch thick and 5 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1/2 cup reduced-sodium chicken broth
  • 1-1/2 teaspoons Worcestershire sauce
  • 2 cups cooked brown rice

Directions

  • Sprinkle both sides of pork chops with salt and pepper. In a nonstick
  • skillet coated with cooking spray, cook chops for 3-4 minutes on
  • each side or until browned.
  • Transfer to an 8-in. square baking dish coated with cooking spray. In
  • the same skillet, cook garlic for 1 minute. Stir in the orange juice
  • concentrate, broth and Worcestershire sauce; bring to a boil. Remove
  • from the heat.
  • Pour 1/4 cup sauce over pork. Bake, uncovered, at 350° for 20-25
  • minutes or until a meat thermometer reads 160°, basting twice
  • with sauce.
  • Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered,
  • for 5 minutes or until reduced to 1/2 cup. Serve pork chops with
  • sauce and rice. Yield: 4 servings.
© Taste of Home 2013

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Orange Pork Chops (continued)

Nutrition Facts: 1 pork chop with 2 tablespoons sauce and 1/2 cup rice equals 369 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 291 mg sodium, 39 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013