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Orange Pork Chops

 Orange Pork Chops
I'm constantly on the lookout for ways to "spice up" a standard dish. When I fixed these pork chops for the first time, my husband—who has a hearty appetite for down-home cooking—commented, "You can make this anytime!" We have a 5-month-old son, and he's already showing signs he'll take after his dad in the eating department. Our daughters, 6 and 8 , help me with the cooking. So it
6 ServingsPrep: 10 min. Cook: 45 min.


  • 6 pork loin chops (1/2 inch thick)
  • 1 tablespoon vegetable oil
  • 3/4 cup water
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1-1/4 teaspoons salt, divided
  • 1 medium orange
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 12 whole cloves
  • 1 cup fresh orange juice


  • In a large skillet, brown chops in oil on both sides. Add water,
  • paprika, pepper and 1 teaspoon salt; bring to a boil. Reduce heat to
  • low; cover and simmer about 35 minutes, turning once. Meanwhile,
  • grate peel from the stem end of the orange, then cut six slices from
  • the other end. Set aside. In a saucepan over medium-high, combine 1
  • tablespoon peel, sugar, cornstarch, cinnamon, cloves and remaining
  • salt. Stir in juice. Cook and stir until thickened. Add orange
  • slices, cover and remove from the heat. To serve, top chops with
  • sauce and orange slices. Yield: 6 servings.
Nutritional Facts:Diabetic Exchanges: One serving equals 2-1/2 meat,

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Orange Pork Chops (continued)

Nutritional Facts: 1/2 fruit; also; 208 calories, 522 mg sodium, 50 mg cholesterol, 9 gm carbohydrate, 18 gm protein, 11 gm fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.