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Ginger-Orange Pork Chops

 Ginger-Orange Pork Chops
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 ServingsPrep/Total Time: 20 min.


  • 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.
Nutritional Facts: 1 serving equals 302 calories, 13 g fat (4 g saturated fat), 86 mg cholesterol, 211 mg sodium, 14 g carbohydrate, trace fiber, 31 g protein.

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Ginger-Orange Pork Chops (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.