From Kennesaw, Georgia, Charlotte Wilson confirms, "These tender chops are easy to make...and so delicious! We like them with rice or mashed potatoes."
- 2 bone-in pork loin chops (7 ounces each)
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup orange juice
- 2 teaspoons minced fresh gingerroot
- 2 garlic cloves, minced
- 2 teaspoons cornstarch
- 1 tablespoon water
- In a large skillet, brown pork chops in oil. Sprinkle both sides with salt and pepper. Combine the orange juice, ginger and garlic; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until meat juices run clear. Remove chops and keep warm.
- Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops. Yield: 2 servings.
Originally published as Ginger-Orange Pork Chops in Cooking for 2 Summer 2005, p 54
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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