"This recipe from my niece is not only a snap to prepare, it's delicious, too," says field editor Nila Towler of Baird, Texas. A sweet orange glaze perks up these tender pork chops, and there's plenty of sauce to flavor the accompanying rice as well.
- 2 boneless pork loin chops (1/2 inch thick)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon vegetable oil
- 1/2 cup packed brown sugar
- 1/2 cup thawed orange juice concentrate
- Hot cooked rice
- Sprinkle pork chops with salt and pepper. In a skillet over medium-high heat, brown chops in oil on both sides. Combine brown sugar and orange juice concentrate; pour over the chops. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until the meat juices run clear. Serve pork and sauce over rice. Yield: 2 servings.
Originally published as Orange-Glazed Pork Chops in Taste of Home August/September 2002, p10
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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