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Ingredients
- Orange juice 1/2 cup 125 mL
- Prepared chicken broth 1/2 cup 125 mL
- Cornstarch 1 tbsp. 15 mL
- Brown sugar, packed 2 tsp. 10 mL
- Garlic clove, minced (or 1/4 tsp., 1 mL, 1 1
- powder)
- Cooking oil 2 tsp. 10 mL
- Boneless pork loin chops (about 1 lb., 4 4
- 454 g), trimmed of fat
- Can of mandarin orange segments, 10 oz. 284 mL
- drained and juice reserved (see
- Note)
- Chopped pickled ginger slices, drained 2 tbsp. 30 mL
- Sliced green onion 2 tbsp. 30 mL
Details
Servings 4
Adapted from companyscoming.com
Preparation
Step 1
Combine first 5 ingredients in medium bowl. Set aside.
Heat cooking oil in large frying pan on medium-high. Add pork chops. Cook for about 2 minutes per side until browned. Transfer chops to plate. Reduce heat to medium-low. Stir cornstarch mixture. Add to frying pan. Stir gently.
Add orange segments and ginger. Stir gently. Add chops. Cook, uncovered, for about 5 minutes, turning chops at halftime, until desired doneness and sauce is boiling and thickened. Remove to large serving dish.
Sprinkle with green onion. Serves 4.
1 serving: 242 Calories; 9.1 g Total Fat (4.4 g Mono, 1.5 g Poly, 2.5 g Sat); 67 mg Cholesterol; 13 g Carbohydrate; 1 g Fibre; 26 g Protein; 164 mg Sodium
Note: Use mandarin orange juice to cook rice or use in your favourite dessert recipe.
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