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Pork Pot Orange

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  Pork chops 6 (1 Inch Thick)
  Pepper 1⁄4 Teaspoon
  Onion slice 6
  Brown sugar 1⁄3 Cup (5.33 tbs) (Packed)
  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 0.5-inch slices
  Orange slices 6
  Cornstarch 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)

Trim excess fat from chops; lightly grease large skillet with fat from one chop.
Brown chops slowly on one side; turn and sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper.
Brown other side of chops; turn and sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper.
Drain fat from skillet.
Top each chop with an onion slice.
Mix sugar, 1/2 cup water, the orange peel and juice, lemon juice and 1/2 teaspoon salt; pour over chops.
Cover; simmer 30 minutes.
Lift chops; add sweet potato slices to sauce.
Replace chops; top each onion slice with orange slice.
Cover; simmer 45 minutes or until potatoes are tender.
Remove chops and potatoes.
Blend cornstarch and 1/4 cup water; stir into sauce in skillet.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Pour over chops and sweet potatoes.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 470 Calories from Fat 94

% Daily Value*

Total Fat 10 g16.1%

Saturated Fat 3.5 g17.4%

Trans Fat 0.1 g

Cholesterol 78.2 mg26.1%

Sodium 318.5 mg13.3%

Total Carbohydrates 67 g22.3%

Dietary Fiber 7 g28.1%

Sugars 30.8 g

Protein 27 g55%

Vitamin A 429.8% Vitamin C 40.1%

Calcium 10.2% Iron 11%

*Based on a 2000 Calorie diet

Pork Pot Orange Recipe