Orange-Glazed Pork Chops
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.
Servings: 4
Ingredients:
| 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% |
-
4 bone-in pork loin chops (1-1/2 lb/750 g)
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) vegetable oil
3 cloves garlic, minced
1/2 tsp (2 mL) crumbled dried sage
3/4 cup (175 mL) chicken stock
1/2 cup (125 mL) orange juice
1 tbsp (15 mL) 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.
Additional Information
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »