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from Dayton, Ohio, Linda Clarks sends this dish with subtle orange flavor and right-from-the-skillet crispness. It's sure to please. She writes, “This dish came from an old orange chicken recipe my mother used to make. My family requests it often!”
This recipe is:
Quick
Originally published as Breaded Pork Chops in Simple & Delicious September/October 2007, p22
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Reviewed on Jan. 25, 2012 by SNHinderer
Could you substitute orange juice for apple juice??
Reviewed on Aug. 30, 2010 by starshines
I've made this recipe before and we love it. The only thing that i did to it was cut down on the orange juice. You can easily get away with using 1 cup of orange juice instead of the 2. I also use a little bit more of the oil then what it calls for.
Reviewed on Dec. 03, 2009 by hatiej
We really liked this...it was easy and a good way to get rid of some pork chops you've had for a while since all the ingrediants are things you'll normally have around the house. We paired it with some rice and it was yummy!
Reviewed on Jun. 25, 2009 by Texas Rose
I am making these pork chops & feel that 2 cups of orange juice is quite excessive. I used one cup & that was perfect. I'm baking these instead of frying, did dip them briefly into the butter/oil mixture to moiston the crumbs but feel frying can be avoided with the same results. I am sure they will taste good as I've baked breaded chops before, but just wanted to comment on the amount of o.j.
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