Back to Mandarin Pork Chops

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
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

Ingredients

  • 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

Directions

  • 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 each: 255 calories, 8g fat (4g saturated fat), 60mg cholesterol, 384mg sodium, 23g carbohydrate (19g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

Reviews for Mandarin Pork Chops

Sort By :
MY REVIEW
lazyjcafe User ID: 1762141 209110
Reviewed Aug. 9, 2011

"Just made this for the first time. Wonderful!!! My husband said it tasted like potpourri, which I took as a compliment- because he went back for more. This will definitely go into our rotation! I served with rice and an asian salad."

MY REVIEW
dac_80 User ID: 4747071 153291
Reviewed Dec. 31, 2009

"Very good, and for a change, I use pineapple instead of the oranges."

MY REVIEW
barbaracrome User ID: 2186731 131513
Reviewed Oct. 6, 2009

"fantastic -- would serve to company"

Loading Image

Wine Pairings

Light-Bodied Red Wine

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