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Mushroom-Orange Chop

Total Time

Prep/Total Time: 30 min.


1 serving

Joan Nichols of Sarnia, Ontario suggest Mushroom-Orange Chop as a small main dish that's big on flavor. "The marmalade in the sauce gives the moist pork chop a tasty tang I really enjoy," she remarks.


  • 1 butterfly pork chop (3/4 inch thick)
  • 2 teaspoons vegetable oil
  • 2 green onions, thinly sliced
  • 2 fresh mushrooms, chopped
  • 1 garlic clove, minced
  • 2 tablespoons orange marmalade
  • 1 teaspoon soy sauce
  • 1 tablespoon sunflower kernels, optional


  1. In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a thermometer reads 160°-170°, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade and soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired.

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