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 |
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 bone-in pork loin chops, about 1-1/2 lb
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp vegetable oil
- 3 cloves garlic, minced
- 1/2 tsp crumbled dried sage
- 3/4 cup chicken stock
- 1/2 cup orange juice
- 1 tbsp cornstarch
- 1 green onion, chopped
- 1 orange, 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
- Keywords : Dinner; Skillet; Pork; Orange juice;
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