"My husband has always preferred beef to pork," writes Carolyn Huddelestun of Rockford, Illinois. "But after I prepared pork this way, he's often asked me to make it again. We like this best served with rice or mashed potatoes."
- 1/2 cup orange juice
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 1/2 teaspoon reduced-sodium soy sauce
- 2 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped onion
- 1-1/2 teaspoons cornstarch
- 1/2 cup water
- In a small bowl, combine the orange juice, brown sugar, vinegar and soy sauce; set aside. In a large skillet, brown pork chops on both sides in oil; sprinkle with salt and pepper. Cook 10 minutes longer or until a meat thermometer reads 160°. Remove and keep warm.
- In the same skillet, saute onion for 2-3 minutes. Add orange juice mixture; cook and stir until heated through. In a small bowl, combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops. Yield: 2 servings.
Originally published as Tasty Pork Chops in Cooking for 2 Summer 2005, p 16
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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