Mushroom-Orange Chop Recipe
Mushroom-Orange Chop Recipe photo by Taste of Home
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Mushroom-Orange Chop Recipe

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Joan Nichols of Sarnia, Ontario suggest Mushroom-Orange Chop as a small main dish that's big on flavor. "The marmalade in the sauce gives the moist pork chop a tasty tang I really enjoy," she remarks.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 1 servings


  • 1 butterfly pork chop (3/4 inch thick)
  • 2 teaspoons vegetable oil
  • 2 green onions, thinly sliced
  • 2 fresh mushrooms, chopped
  • 1 garlic clove, minced
  • 2 tablespoons orange marmalade
  • 1 teaspoon soy sauce
  • 1 tablespoon sunflower kernels, optional


  1. In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a meat thermometer reads 160°-170°, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade and soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired. Yield: 1 serving.
Originally published as Mushroom-Orange Chop in Taste of Home April/May 1999, p10

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tonicarl User ID: 2675194 28833
Reviewed Feb. 28, 2012

"So delicious and so quick!"

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