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Orange Pork Chops

Orange Pork Chops
I'm constantly on the lookout for ways to "spice up" a standard dish. When I fixed these pork chops for the first time, my husband—who has a hearty appetite for down-home cooking—commented, "You can make this anytime!"
6 ServingsPrep: 10 min. Cook: 45 min.

Ingredients

  • 6 boneless pork loin chops (1/2 inch thick)
  • 1 tablespoon vegetable oil
  • 3/4 cup water
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 medium navel orange
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 12 whole cloves
  • 1 cup orange juice

Directions

  • In a large skillet, brown chops in oil on both sides. Add water,
  • paprika, and pepper; bring to a boil. Reduce heat to low; cover and
  • simmer about 35 minutes, turning once.
  • Meanwhile, grate peel from the stem end of the orange, then cut six
  • slices from the other end. Set aside. In a saucepan over
  • medium-high, combine 1 tablespoon peel, sugar, cornstarch, cinnamon
  • and cloves. Stir in juice. Bring to a boil. Cook and stir for 1-2
  • minutes or until thickened. Add the orange slices; cover and remove
  • from the heat. Serve chops with sauce and orange slices. Yield: 6
  • servings.
© Taste of Home 2013

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Orange Pork Chops (continued)

Nutrition Facts: 1 pork chop equals 208 calories, 11 g fat (0 saturated fat), 50 mg cholesterol, 30 mg sodium, 9 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2-1/2 meat, 1/2 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013