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Almond Orange Pork Chops

By The Canadian Living Test Kitchen

Tested till perfect

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Almond Orange Pork Chops

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 297
pro 28 g
total fat 14 g
sat. fat 3 g
carb 15 g
fibre 1 g
chol 68 mg
sodium 362 mg
% RDI: -
calcium 6
iron 11
vit A 1
vit C 48
folate 11

The extra sauce is delicious spooned over parsley-sprinkled new potatoes. Serve with New Potatoes — Green Beans — Iceberg Wedges

Ingredients

  • 4 boneless pork loin chops
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp vegetable oil
  • 1 cup orange juice
  • 1/2 cup water
  • 1 orange, peeled and sliced crosswise
  • 1 pinch cinnamon
  • 2 tbsp cornstarch
  • 1/4 cup sliced almonds, toasted

Preparation

Trim chops; sprinkle with thyme, salt and pepper. In skillet, heat oil over medium-high heat; brown chops, about 6 minutes. Transfer to plate; keep warm.

In same skillet, bring juice and water to boil. Add orange slices and cinnamon. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into skillet. Return chops to pan, turning to coat. Sprinkle with almonds.

Additional information :

Iceberg Wedges
Cut half a head of iceberg lettuce into 4 wedges; place on plates. Arrange one-quarter English cucumber and 1 tomato, sliced, around lettuce. Whisk 1/4 cup (50 mL) each light mayonnaise and chili sauce, 1 tbsp (15 mL) cider vinegar, 1 tsp (5 mL) water and pinch each salt and pepper; drizzle over salads.

Makes 4 servings.

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