| 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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