Evening Edge
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Citrus Pork Chops
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Cuisine: American
Jennifer Sayad of Mableton tells us, "This is a recipe that my mother passed on to me several years ago. It has become one of my husband's most requested meals." While the chops are cooking, jazz up some canned sweet potatoes. In a heavy sauce pan stir 1/2 cup brown sugar, one thinly sliced lemon and a cup of juice from the potatoes. Cut until sugar is completely dissolved and begins to thicken. Add the sweet potatoes and heat through, basting them with the pan juices.
-- Mary Ann Clayton
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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Vegetable oil for browning
4 1-inch pork loin chops, bone in
Salt and pepper to taste
2 1-ounce envelopes onion soup mix
2 cups orange juice
Instructions:
Heat oil in large skillet over medium-high heat. Sprinkle both sides of the pork chops with salt and pepper. Add the chops to the skillet and quickly brown on both sides. Empty packets of onion soup mix onto pork chops, then slowly add the orange juice.
Reduce heat to medium low; cover and simmer pork chops for 20-25 minutes, turning every five minutes or so. Sauce mixture will thicken upon cooking and form a delicious glaze.
Reduce heat to medium low; cover and simmer pork chops for 20-25 minutes, turning every five minutes or so. Sauce mixture will thicken upon cooking and form a delicious glaze.
Nutrition:
Per serving: 376 calories (percent of calories from fat, 41), 32 grams protein, 23 grams carbohydrates, 2 grams fiber, 17 grams fat, 79 milligrams cholesterol, 1,798 milligrams sodium.
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