Orange-Glazed Pork Chops
Orange-Glazed Pork Chops
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 245 |
| pro | 25 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 69 mg |
| sodium | 347 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 9 |
| vit A | 1 |
| vit C | 47 |
| folate | 11 |
- Portion size: 4
Tender, juicy pork chops with a sweet orange glaze are on the table in 10 minutes flat. Serve them with noodles or whole grain rice and any green vegetable.
Ingredients
- 4 4bone-in pork loin chopbone-in pork loin chops, about 1-1/2 lb
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 tsp 1tspvegetable oil
- 3 3cloves garlic, minced
- 1/2 tsp 1/2tspcrumbled dried sage
- 3/4 cup 3/4cupchicken stock
- 1/2 cup 1/2cuporange juice
- 1 tbsp 1tbspcornstarch
- 1 1green oniongreen onions, chopped
- 1 1orangeoranges, cut_in wedges
Preparation
Trim fat from chops; sprinkle with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; brown chops. Transfer to plate. Drain off fat in pan.
Add garlic and sage to pan; cook over medium heat, stirring, until fragrant, about 30 seconds. Add stock and orange juice, stirring and scraping up brown bits from bottom of pan. Return chops and any accumulated juices to pan.
In small bowl, stir cornstarch with 1 tbsp (15 mL) cold water; stir into pan and cook until thickened and just a hint of pink remains inside pork, about 2 minutes. Sprinkle with onion; garnish with orange wedges.
Source : Canadian Living Magazine: April 2003
