"This recipe has just two main ingredients, plus a few seasonings," reveals Cindy Milleson of Bozeman, Montana. "As the chops simmer, they'll pick up the fruity flavor. You can substitute any canned fruit for the oranges."
- 6 bone-in pork loin chops (8 ounces each)
- 1 tablespoon canola oil
- 1 can (11 ounces) mandarin oranges, drained
- 1/2 teaspoon ground cloves
- Pepper to taste
- In a large skillet, brown pork chops in oil on both sides. Top with oranges; sprinkle with cloves and pepper.
- Cover and simmer over medium-high heat for 20-25 minutes or until a meat thermometer reads 160°. Yield: 6 servings.
Originally published as Orange-Topped Chops in Quick Cooking May/June 1998, p10
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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