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Mushroom-Orange Chop

 Mushroom-Orange Chop
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.
1 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.