These tender and juicy chops from Mary Ann Marino of Bardstown, Kentucky are perfect for a quick and easy weeknight meal. Oranges, cloves and cinnamon give them a wonderful, unique flavor.
- 1 can (11 ounces) mandarin oranges
- 1 tablespoon cornstarch
- 5 green onions, sliced
- 1/4 cup packed brown sugar
- 1/4 cup ketchup
- 1 tablespoon cider vinegar
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 whole cloves
- 6 boneless pork loin chops (4 ounces each)
- 1 tablespoon butter
- Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside.
- In a large nonstick skillet, brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reads 160°, turning chops once.
- Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops. Yield: 6 servings.
Originally published as Mandarin Pork Chops in Light & Tasty February/March 2008, p13
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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