Pork Chops with Citrus Sauce Recipe

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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!"
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 6 servings

Ingredients

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

Nutritional Facts

1 pork chop equals 208 calories, 11 g fat (0 saturated fat), 50 mg cholesterol, 30 mg sodium, 9 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2-1/2 meat, 1/2 fruit.

Directions

  1. In a large skillet, brown chops in oil on both sides. Add water, paprika, and pepper; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once.
  2. 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 and cloves. Stir in juice. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add the orange slices; cover and remove from the heat. Serve chops with sauce and orange slices. Yield: 6 servings.
Originally published as Orange Pork Chops in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p184

Nutritional Facts

1 pork chop equals 208 calories, 11 g fat (0 saturated fat), 50 mg cholesterol, 30 mg sodium, 9 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2-1/2 meat, 1/2 fruit.

Light-Bodied Red Wine

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

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