Citrus Sauced Pork Chops

By á-97428

Ingredients

• 1 can (14oz) chicken broth, divided
• 2 tbsp. corn starch
• 1/2 tsp ground cumin
• 1 tbsp. corn oil
• 4 pork chops, 1/2 - inch thick
• 1 cup orange juice
• 1 pkg (10oz) frozen baby carrots, thawed
• 2 tbsp. minced parsley

Preparation

Step 1

Stir 1/4 cup chicken broth, corn starch and cumin until smooth; set aside. In large skillet heat corn oil over medium-high heat. Add pork chops. Cook, turning once 8-10 minutes or until done. Remove and keep warm.

Drain excess fat from skillet. Add remaining chicken broth, orange juice and carrots. Cook covered 10 minutes or until carrots are tender.

Stir corn starch mixture; add to skillet. Stirring constantly, bring to boil over medium heat; boil 1 minute. Stir in Parsley. Return pork chops to skillet; heat through. Serve with rice