Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Braised Pork Loin Chops With Orange-Mustard Sauce
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- #81860
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 1/2 pound boneless pork loin chops, trimmed and sliced into equal pieces
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh ginger root
1/3 cup orange juice
3 tablespoons less-sodium soy sauce
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, crushed
fresh sliced oranges (optional)
watercress sprigs (optional)
directions
Sprinkle each pork loin slice with salt and pepper. Heat oil in large skillet over medium heat. Add pork slices and brown, 3-4 minutes per side.
Remove from skillet and drain well. Wipe skillet with paper towel to remove excess oil. Return pork slices to skillet.
In a small bowl, combine ginger root, orange juice, soy sauce, honey, mustard and garlic, blending well.
Pour mixture over pork slices. Simmer uncovered over low heat 10-12 minutes or until pork is tender.
Place cooked pork slices on serving plate. Spoon half of orange-mustard sauce over pork. Garnish with orange slices and watercress, if desired. Pass remaining sauce.
added by
souschefmatthew12345
nutrition data
205 calories, 13 grams fat, 9 grams carbohydrates, 12 grams protein per serving. This recipe is low in carbs.
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Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments
January 24, 2010
I thought the orange sauce might be a little too sweet but I think the garlic and soy sauce balanced it out because it was really good. In fact, next time I might make more and serve it not only over the chops but over some rice on the side.