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Orange Pork Chops

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  Pork chops 6 (1/2 inch thick)
  Paprika 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Oranges 2 Large, sliced
  Chopped orange peel 1 Tablespoon
  Orange juice 250 Milliliter (1 cup)
  Sugar 125 Milliliter (1/2 cup)
  Cornstarch 15 Milliliter (1 tablespoon)
  Ground cinnamon 1⁄2 Teaspoon
  Whole cloves 12
  Salt 1⁄4 Teaspoon
  Water 50 Milliliter (1/4 cup)

Trim any excess fat from the pork chops and place it in a heavy skillet.
Heat until the fat is melting; add the pork chops to the pan and saute until golden brown on both sides.
Remove the pieces of fat from the pan and discard.
Meanwhile, combine the remaining ingredients in a small saucepan and heat until well combined and slightly thickened.
Pour this mixture over the cooking pork chops and reduce the heat to simmer.
Cover the pan and cook over low heat for another 20-30 minutes or until the pork chops are cooked.
If the sauce becomes too thick, you may wish to add a little extra orange juice or water.
Remove the cloves.
Once the pork chops are fully cooked remove them to a serving platter and pour the sauce over the top.
Arrange the orange slices on top of the chops and serve at once.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2036 Calories from Fat 569

% Daily Value*

Total Fat 63 g97.2%

Saturated Fat 20.6 g102.9%

Trans Fat 0.6 g

Cholesterol 469.1 mg156.4%

Sodium 886.9 mg37%

Total Carbohydrates 221 g73.8%

Dietary Fiber 15.7 g62.9%

Sugars 182.8 g

Protein 147 g294%

Vitamin A 56.7% Vitamin C 550.6%

Calcium 40% Iron 37.9%

*Based on a 2000 Calorie diet

Orange Pork Chops Recipe