Save this pork chop recipe for a dreary winter day. The boneless chops topped with orange sections and draped with a Dijon-orange sauce will brighten moods and please palates.

Source: Family Circle

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Recipe Summary

prep:
10 mins
cook:
24 mins
Servings:
4
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Ingredients

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Directions

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  • Cut peel from oranges with a knife. Hold oranges over a bowl to catch any juice; cut between membranes to remove sections.

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  • Heat oil in a large skillet over medium heat. Brown pork well, about 4 minutes per side, sprinkling with salt and pepper. Top pork with orange sections; add any juice from bowl to pan. Cover and cook over medium-low heat about 10 minutes or until cooked through. Meanwhile, whisk orange juice, dark-brown sugar, mustard and Worcestershire sauce. Remove pork with orange sections to plate; keep warm.

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  • Add orange juice mixture to liquid in pan and cook 5 minutes over medium heat. Stir in cornstarch mixture until thickened, a minute or so. Return pork to pan to reheat as needed. Garnish with parsley.

Nutrition Facts

359 calories; total fat 9g; saturated fat 2g; cholesterol 94mg; sodium 604mg; carbohydrates 29g; fiber 4g; protein 41g.
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Reviews

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