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Mandarin Pork Chops Recipe

Mandarin Pork Chops Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

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 Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.