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Orange Sauce over Pork Chops

 Orange Sauce over Pork Chops
Tender pork chops are treated to a thick mandarin-orange-and-green-pepper sauce that’s swiftly heated in the microwave. “This is a snap to make but looks very attractive,” Marie Hoyer confirms from Lewistown, Montana.
4 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon cornstarch
  • 3 tablespoons orange juice
  • 1 can (15 ounces) mandarin oranges
  • 1 tablespoon sliced green onion
  • 1 tablespoon chopped green pepper
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless pork loin chops (4 ounces each)
  • 2 teaspoons canola oil


  • In a microwave-safe bowl, combine cornstarch and orange juice until
  • smooth. Drain oranges, reserving juice; set oranges aside. Stir
  • reserved juice into cornstarch mixture; add onion and green pepper.
  • Microwave, uncovered, on high for 2-3 minutes or until thickened,
  • stirring twice. Stir in oranges; set aside and keep warm.
  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Add pork chops, one at a time, and shake to coat. In a large
  • nonstick skillet, cook pork in oil over medium heat until a meat
  • thermometer reads 160°. Serve with orange sauce. Yield: 4
  • servings.
Nutritional Facts: 1 pork chop with 1/3 cup sauce equals 225 calories,

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Orange Sauce over Pork Chops (continued)

Nutritional Facts: 8 g fat (2 g saturated fat), 57 mg cholesterol, 199 mg sodium, 15 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.