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  Pork chops 6 (1 Inch Thick)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1 , cut into 6 slices
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Water 1⁄2 Cup (8 tbs)
  Grated orange peel 1 Teaspoon
  Orange juice 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Sweet potatoes/Yams 2 Pound, pared and cut into 1/2 inch slices
  Thin orange slices 6
  Corn starch 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)

Trim excess fat from chops; lightly grease heavy skillet with fat from one chop.
Brown chops slowly on one side; turn and sprinkle with 3/4 tsp salt and 1/8 tsp pepper.
Brown other side of chops; turn and sprinkle the meat with 3/4 tsp salt and 1/8 tsp pepper.
Drain off any excess fat.
Top each chop with an onion slice.
Mix brown sugar, 1/2 cup water, the orange peel, orange juice, lemon juice, and 1/2 tsp salt.
Pour over chops.
Cover and simmer 30 min.
Lift chops and arrange sweet potato slices in sauce.
Replace chops; top each onion slice with an orange slice.
Cover; simmer 45 min., or until potatoes are tender and chops are done no pink in center.
Remove chops and sweet potatoes to a heated platter; keep warm.
Blend cornstarch and 1/4 cup water; stir into sauce in skillet.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 min.
Pour over chops and sweet potatoes on platter.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2581 Calories from Fat 561

% Daily Value*

Total Fat 62 g95.7%

Saturated Fat 20.6 g103%

Trans Fat 0.6 g

Cholesterol 469.1 mg156.4%

Sodium 4814 mg200.6%

Total Carbohydrates 345 g115.1%

Dietary Fiber 30.5 g122.1%

Sugars 162.3 g

Protein 157 g314.9%

Vitamin A 2578.5% Vitamin C 156.4%

Calcium 51.9% Iron 60.9%

*Based on a 2000 Calorie diet

Pork Pot Orange Recipe