Save on Pinterest

Mandarin Pork Chops

These tender and juicy chops from Mary Ann Marino of Bardstown, Kentucky are perfect for a quick and easy weeknight meal. Oranges, cloves and cinnamon give them a wonderful, unique flavor.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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 Facts
1 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Karen
    Jul 21, 2019

    This was so good. Made it exactly as the recipe was written, and wouldn't change a thing. Easy to make, not very expensive and quick. I will definitely make this again

  • lazyjcafe
    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.

  • purromaniac
    Apr 4, 2011

    No comment left

  • dac_80
    Dec 31, 2009

    Very good, and for a change, I use pineapple instead of the oranges.

  • barbaracrome
    Oct 6, 2009

    fantastic -- would serve to company

  • mryannbl
    May 20, 2009

    No comment left

  • mjlouk
    Apr 29, 2009

    No comment left

  • mamamerk07
    Jan 20, 2009

    No comment left

  • madelin hoggard
    Nov 6, 2008

    No comment left