 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
My husband has always preferred beef to pork, writes Carolyn Huddelestun of Rockford, Illinois. But after I prepared pork this way, he's often asked me to make it again. We like this best served with rice or mashed potatoes. Ingredients:
1/2 cup orange juice |
1 tablespoon brown sugar |
1 tablespoon cider vinegar |
1/2 teaspoon reduced-sodium soy sauce |
2 bone-in pork loin chops (1/2 inch thick and 6 ounces each) |
2 teaspoons canola oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup chopped onion |
1-1/2 teaspoons cornstarch |
1/2 cup water |
Directions:
1. In a small bowl, combine the orange juice, brown sugar, vinegar and soy sauce; set aside. In a large skillet, brown pork chops on both sides in oil; sprinkle with salt and pepper. Cook 10 minutes longer or until a meat thermometer reads 160°. Remove and keep warm.
2. In the same skillet, saute onion for 2-3 minutes. Add orange juice mixture; cook and stir until heated through. In a small bowl, combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops. Yield: 2 servings.
|
|