Directions:
- Add the first 5 ingredients to a small bowl; stir and mix well; set aside.
- In a large non-stick skillet, brown the pork chops on each side in melted butter (I sprinkle the chops with a little salt and pepper before browning).
- Pour the orange juice mixture over the chops; bring to a boil.
- Lower the heat and cover the skillet.
- Simmer for 6-8 minutes or until juices run clear.
- Transfer chops to a serving platter and keep warm.
- Mix together the cornstarch and water; stir until smooth.
- Add to the skillet; stir and bring to a boil.
- Continue stirring and cooking for 2 minutes or until thickened.
- Serve sauce over pork chops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.21 Kcal (2325 kJ) | ||
| Calories from fat | 261.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.06g | 45% | |
|---|---|---|---|
| Cholesterol | 194.49mg | 65% | |
| Sodium | 377.78mg | 16% | |
| Potassium | 711.17mg | 15% | |
| Total Carbs | 9.02g | 3% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 59.06g | 118% | |
| Vitamin C | 31.5mg | 53% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.4mg | 14% | |
| Calcium | 122.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 183.67 Kcal (769 kJ) | ||
| Calories from fat | 86.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.61g | 45% | |
|---|---|---|---|
| Cholesterol | 64.34mg | 65% | |
| Sodium | 124.97mg | 16% | |
| Potassium | 235.26mg | 15% | |
| Total Carbs | 2.98g | 3% | |
| Sugars | 1.69g | 20% | |
| Dietary Fiber | 0.19g | 2% | |
| Protein | 19.54g | 118% | |
| Vitamin C | 10.4mg | 53% | |
| Iron | 0.8mg | 14% | |
| Calcium | 40.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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