Citrus-Topped Pork Chops Recipe

4 1 1
Citrus-Topped Pork Chops Recipe
Citrus-Topped Pork Chops Recipe photo by Taste of Home
Publisher Photo

Citrus-Topped Pork Chops Recipe

Read Reviews
4 1 1
Publisher Photo
This is a different way to prepare pork, and my family really enjoys it. The recipe originally had only oranges, but I added the lemons for tartness and color.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 1 tablespoon vegetable oil
  • 6 loin pork chops (1 inch thick)
  • Salt and pepper to taste
  • 1/4 teaspoon paprika
  • 1/2 cup apple jelly
  • 1 cup orange juice
  • 1/2 teaspoon lemon juice
  • 1 teaspoon ground mustard
  • Dash ground ginger
  • 6 orange slices
  • 6 lemon slices

Directions

In a large skillet, heat oil over medium-high. Brown chops on both sides. Season with salt, pepper and paprika. Combine jelly, juices, mustard and ginger. Pour over chops. Simmer, covered, for 15 minutes. Turn chops; cover and simmer 15 minutes. Top each chop with an orange and lemon slice. Cover and cook 6-8 minutes longer or until chops are done. Yield: 6 servings.
Originally published as Citrus-Topped Pork Chops in Country Extra March 1992, p51

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  • 1 tablespoon vegetable oil
  • 6 loin pork chops (1 inch thick)
  • Salt and pepper to taste
  • 1/4 teaspoon paprika
  • 1/2 cup apple jelly
  • 1 cup orange juice
  • 1/2 teaspoon lemon juice
  • 1 teaspoon ground mustard
  • Dash ground ginger
  • 6 orange slices
  • 6 lemon slices
  1. In a large skillet, heat oil over medium-high. Brown chops on both sides. Season with salt, pepper and paprika. Combine jelly, juices, mustard and ginger. Pour over chops. Simmer, covered, for 15 minutes. Turn chops; cover and simmer 15 minutes. Top each chop with an orange and lemon slice. Cover and cook 6-8 minutes longer or until chops are done. Yield: 6 servings.
Originally published as Citrus-Topped Pork Chops in Country Extra March 1992, p51

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MY REVIEW
Mama_Huggz User ID: 6620283 38605
Reviewed Jan. 21, 2013

"I am in love with this recipe, but my husband isn't as crazy about it because it is a little on the sweet side. Since first trying this recipe, we have made it at least once a month."

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