Spiced Orange Pork Chops With Onions
1/3 cup fresh orange juice
2 teaspoons grated orange peel
1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon (packed) brown sugar
1 teaspoon salt
1/4 teaspoon Chinese five-spice
4 pork chops, each about 1/2 inch thick (1 to 1 1/2 pounds total)
1 tablespoon vegetable oil
1/2 teaspoons minced garlic
1 teaspoon minced ginger
1/4 teaspoon crushed red pepper
1 small onion, thinly sliced
2 teaspoons cornstarch dissolved in 4 teaspoons water
Orange slices for garnish
Orange peel, cut into thin strips for garnish
1. Combine the sauce ingredients in a small bowl; set aside. Combine the salt and five-spice in a small bowl; sprinkle over the pork chops.
2. Place a wide nonstick frying pan over high heat until hot. Add 2 teaspoons of the oil, swirling to coat the bottom of the pan. Add the pork chops and brown for 2 minutes on each side; remove. Add the remaining teaspoon of oil to the pan, swirling to coat the surface. Add the garlic, ginger, red pepper, and onion and stir-fry until the onion is softened, about 2 minutes.
3. Return the pork chops to the pan; reduce the heat to low. Pour the sauce over the chops, cover, and simmer until the meat is no longer pink, 5 to 7 minutes. Transfer the chops to a warm serving platter. Add the cornstarch solution to the pan and cook, stirring, until the sauce boils and thickens. Pour over the chops. Garnish with orange slices and orange peel.