Mandarin Pork Chops
Total TimePrep/Total Time: 30 min.
- 1 can (11 ounces) mandarin oranges
- 1 tablespoon cornstarch
- 5 green onions, sliced
- 1/4 cup packed brown sugar
- 1/4 cup ketchup
- 1 tablespoon cider vinegar
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 whole cloves
- 6 boneless pork loin chops (4 ounces each)
- 1 tablespoon butter
- Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside.
- In a large nonstick skillet, brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning chops once.
- Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops.
Nutrition Facts1 each: 255 calories, 8g fat (4g saturated fat), 60mg cholesterol, 384mg sodium, 23g carbohydrate (19g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.
Aug 9, 2011
Just made this for the first time. Wonderful!!! My husband said it tasted like potpourri, which I took as a compliment- because he went back for more. This will definitely go into our rotation! I served with rice and an asian salad.
Dec 31, 2009
Very good, and for a change, I use pineapple instead of the oranges.
Oct 6, 2009
fantastic -- would serve to company
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