Mandarin Pork Chops Recipe

4.5 3 8
Mandarin Pork Chops Recipe
Mandarin Pork Chops Recipe photo by Taste of Home
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Mandarin Pork Chops Recipe

Read Reviews
4.5 3 8
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 6 servings.
Originally published as Mandarin Pork Chops in Light & Tasty February/March 2008, p13

Nutritional 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.

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 6 servings.
Originally published as Mandarin Pork Chops in Light & Tasty February/March 2008, p13

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lazyjcafe User ID: 1762141 209110
Reviewed 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."

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dac_80 User ID: 4747071 153291
Reviewed Dec. 31, 2009

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

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barbaracrome User ID: 2186731 131513
Reviewed Oct. 6, 2009

"fantastic -- would serve to company"

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