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Orange-Topped Chops Recipe

Orange-Topped Chops Recipe

"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."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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


  • 1. In a large skillet, brown pork chops in oil on both sides. Top with oranges; sprinkle with cloves and pepper.
  • 2. Cover and simmer over medium-high heat for 20-25 minutes or until a meat thermometer reads 160°. Yield: 6 servings.

Nutritional Facts

Nutritional Analysis: One serving equals 167 calories, 39 mg sodium, 52 mg cholesterol, 6 gm carbohydrate, 11 gm protein, 7 gm fat. Diabetic Exchanges: 2 lean meat, 1/2 fruit, 1/2 fat.

Reviews for Orange-Topped Chops

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Reviewed Apr. 26, 2013

"This was ok. Nothing special."

Reviewed Aug. 27, 2011

"This is easy and relatively good. The time given is too long so use a temperature probe."

Reviewed Mar. 17, 2010

"I too used boneless chops. The oranges complemented the pork very well!"

Reviewed Mar. 9, 2010

"I used boneless pork chops and pineapple rings. I discovered that cookiing time and temperature are excessive. I made a sauce with the pineapple juice and cornstarch and served all over rice."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.