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Mandarin Pork Chops

 Mandarin Pork Chops
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.
6 ServingsPrep/Total Time: 30 min.


  • 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

2 of 2

Mandarin Pork Chops (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 pork chop with 3 tablespoons sauce equals 255 calories, 8 g fat (4 g saturated fat), 60 mg cholesterol, 384 mg sodium, 23 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.