Orange-Flavored Pork Chops
Flavorful orange sauce is a great way to liven up plain pork chops. For extra heat, add a pinch of paprika or other hot spice to the orange juice mixture. You'll want to pair the pork chops with less strongly flavored side dishes, such as simple steamed vegetables and cooked rice.
Serves 4
Preparation time: 5 minutes
Cooking time: 15 minutes
¼ cup orange juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 tablespoons soy sauce
½ teaspoon salt
¼ teaspoon black pepper
4 boneless pork chops, loin center (about 1¼ pounds)
1 tablespoon vegetable oil
½ medium onion, peeled, finely chopped
1 teaspoon bottled minced garlic
In a small bowl or measuring cup, combine the orange juice, cider vinegar, brown sugar, and soy sauce. Set aside.
Rub salt and pepper over the pork chops to season.
Heat the oil over medium-high heat. Add the onion, garlic, and pork chops. Cook for about 10 minutes, until the pork chops are browned on both sides, turning the pork chops halfway through cooking. (Turn the heat down if the pork chops are cooking too quickly.) Remove the pork chops from the pan.
Stir the orange juice mixture and pour into the pan. Use a spatula to scrape up any browned bits and drippings from the cooked pork. Bring the orange mixture to a boil
Return the pork to the skillet. Cook for 5 to 6 minutes, stirring occasionally and turning the pork chops so that they are covered with the sauce. Serve hot.
Two Meals in One
To save time during the week, use leftover pork chops and cooked rice from Orange-Flavored Pork Chops to make Pork Fried Rice (page 147). Just be sure to store the pork in a sealed bag in the refrigerator, and use within four to five days.
