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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2003
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 347 mg
- Protein 25 g
- Calories 245.0
- Total fat 11 g
- Cholesterol 69 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
%RDI
- Iron 9.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 47.0
