Almond Orange Pork Chops
The extra sauce is delicious spooned over parsley-sprinkled new potatoes. Serve with New Potatoes — Green Beans — Iceberg Wedges
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
-
4 boneless pork loin chops
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) orange juice
1/2 cup (125 mL) water
1 orange, peeled and sliced crosswise
Pinch cinnamon
2 tbsp (25 mL) 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
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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.
Tags:
Main Course; Meat-Pork; Fruits; Nuts; Skillet; Make It Tonight;
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