Tasty Pork Chops Recipe
Tasty Pork Chops Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"My husband has always preferred beef to pork," writes Carolyn Huddelestun of Rockford, Illinois. "But after I prepared pork this way, he's often asked me to make it again. We like this best served with rice or mashed potatoes."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup orange juice
  • 1 tablespoon brown sugar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon reduced-sodium soy sauce
  • 2 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
  • 2 teaspoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup water

Directions

In a small bowl, combine the orange juice, brown sugar, vinegar and soy sauce; set aside. In a large skillet, brown pork chops on both sides in oil; sprinkle with salt and pepper. Cook 10 minutes longer or until a thermometer reads 160°. Remove and keep warm.
In the same skillet, saute onion for 2-3 minutes. Add orange juice mixture; cook and stir until heated through. In a small bowl, combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops. Yield: 2 servings.
Originally published as Tasty Pork Chops in Cooking for 2 Summer 2005, p 16

Nutritional Facts

1 each: 295 calories, 12g fat (3g saturated fat), 74mg cholesterol, 403mg sodium, 19g carbohydrate (15g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 fruit.

  • 1/2 cup orange juice
  • 1 tablespoon brown sugar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon reduced-sodium soy sauce
  • 2 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
  • 2 teaspoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup water
  1. In a small bowl, combine the orange juice, brown sugar, vinegar and soy sauce; set aside. In a large skillet, brown pork chops on both sides in oil; sprinkle with salt and pepper. Cook 10 minutes longer or until a thermometer reads 160°. Remove and keep warm.
  2. In the same skillet, saute onion for 2-3 minutes. Add orange juice mixture; cook and stir until heated through. In a small bowl, combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops. Yield: 2 servings.
Originally published as Tasty Pork Chops in Cooking for 2 Summer 2005, p 16

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