| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 4 | 4-oz boneless pork loin chops | |
| 1/2 | c | Orange juice |
| 1/4 | c | Orange marmalade |
| 2 | ts | Cornstarch |
| 1/4 | ts | Cinnamon |
| 1 | ds | Ground red pepper |
| 2 | tb | Lemon juice |
| 1 | Sliced peeled orange; if desired | |
| 1 | tb | Chopped fresh parsley; if desired |
INSTRUCTIONS
Place one prok chop between 2 pieces of plastic wrap. Pound pork with rolling pin or meat mallet to flatten slightly; remove wrap. Repeat with remaining chops. In large nonstick skillet over medium-high heat, brown pork chops on both sides. Add orange juice. Reduce heat; cover and simmer 10-15 minutes or until pork is tender and no longer pink. Place pork chops on platter; cover to keep warm. In small bowl, combine marmalade, cornstarch, cinnamon, ground red pepper and lemon juice; blend well. Pour into skillet; cook until thickened, stirring constantly. Spoon sauce over pork chops. Garnish with orange slices and parsley. If desired, salt to taste. CALORIES: 240 SODIUM: 70MG CHOLESTEROL: 60MG FAT: 7G CARBOHYDRATE: 22G SAT: 2G From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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