Orange-simmered pork chops
Makes: 4 servings
Start to Finish 30 mins
1 mango, halved, seeded, peeled and sliced or chopped
1 cup pineapple chunks
1 small orange or clementine, peeled and segemented
1/4 cup chopped red onion
1 small banana pepper, sliced (optional)
1 teaspoon finely shredded orange peel
1/4 cup orange juice
1/8 teaspoon cayenne pepper
4 4-ounce frozen bone-in pork loin chops, about 1/4-inch thick
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1/2 cup orange juice
2 teaspoons honey
1/2 cup water
Fresh cilantro sprigs
1. For mango relish, in a medium bowl stir together mango, pineapple, orange segments, the 1/4 cup orange juice, red onion, banana pepper (if desired), orange peel, and cayenne pepper; set aside.
2. Sprinkle pork chops with chili powder, salt, and pepper. In a large skillet, heat oil over medium-high heat. Add two pork chops. Brown 3 minutes each side. Remove from skillet. Add remaining pork chops to skillet; brown 3 minutes each side. Add first two pork chops back to the skillet.
3. In a small bowl whisk together the 1/2 cup orange juice and honey; add to the skillet. Add the 1/2 cup of water. Reduce heat to low. Simmer, covered, for 5 minutes or until pork chops are done (145 degrees F). Spoon mango relish over pork. Cover; simmer 1 minute more. Remove pork chops and relish from pan; cover to keep warm. Return pan to high heat. Simmer juices, uncovered, 5 minutes or until reduced by half. Serve pork chops with mango relish. Drizzle with pan juices and sprinkle with fresh cilantro.
Tip: To use chops that are not frozen, reduce browning time to 1 1/2 minutes per side. Add liquid and chops to skillet. Bring to a simmer; immediately add mango relish. Simmer just 1 minute. Proceed as above.
Nutrition facts: Servings Per Recipe 4, cal. (kcal) 360, Fat, total (g) 16, chol. (mg) 66, sat. fat (g) 3, carb. (g) 30, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 26, pro. (g) 24, vit. A (IU) 963, vit. C (mg) 57, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 43, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 368, Potassium (mg) 618, calcium (mg) 52, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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