An easy pork chop recipe?!
Orange Pork Chops
3 navel oranges
4 teaspoons extra-virgin olive oil
4 thick top loin boneless pork chops, fat trimmed (about 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup orange juice
1 tablespoon dark-brown sugar
1 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons cornstarch mixed with 2 teaspoons water
Chopped fresh parsley
1. Cut peel from oranges with a knife. Hold oranges over a bowl to catch any juice; cut between membranes to remove sections. 2. Heat oil in a large skillet over medium heat. Brown pork well, about 4 minutes per side, sprinkling with salt and pepper. Top pork with orange sections; add any juice from bowl to pan. Cover and cook over medium-low heat about 10 minutes or until cooked through. Meanwhile, whisk orange juice, dark-brown sugar, mustard and Worcestershire sauce. Remove pork with orange sections to plate; keep warm. 3. Add orange juice mixture to liquid in pan and cook 5 minutes over medium heat. Stir in cornstarch mixture until thickened, a minute or so. Return pork to pan to reheat as needed. Garnish with parsley.
I think I would serve with mashed potatoes, cauliflower and green peas.
There are other ideas here.
Calories 359, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 94 mg, Sodium 604 mg, Carbohydrate 29 g, Fiber 4 g, Protein 41 g.
Percent Daily Values are based on a 2,000 calorie diet
ps I also use pineapple.
Why would you be using orange juice? That doesn't sound very good to me. But, whatever floats your boat. This is how I usually do mine.
Oil your pan
Season chops with salt and lemon pepper
Cook with high heat for about one minute on each side (this caramelizes the outside of the meat and helps hold in all the juices)
Turn heat to medium low and continue cooking about 5 minutes on each side
Sides that go well with pork chops are stuffing, pinto beans, broccoli, cabbage, fried potatoes and most green vegetables.
I don't know why you would use orange juice..............here is one way I make them....
1 cup Flour
1 teaspoon Seasoned Salt
1 teaspoon Black Pepper
Cayenne Pepper To Taste
? cups Canola Oil
1 Tablespoon Butter
Extra Salt And Pepper, To Taste
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.
Delicious and simple! Serve with smashed potatoes...corn on the cob and a salad......
If you're going to use the orange juice, flour them, brown them on the stove top, and toss them in the crock pot (with the OJ) -- Cook them for 5-6 hours on low (if they're fairly thick) without lifting the lid except to add shredded cabbage and bell peppers after 2 hours.
Probably a handsome boyfriend
louies slo pok chop shop