Orange-Garlic Pork Chops

⁽¹⁾

Brighten up your pork chops with this succulent recipe that uses oranges and powdered ginger.

90 minutes Prep: 45 minutes Cook: 45 minutes

56 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	each	pork chops
1	each	orange
4	each	garlic	cloves
1/2	each	onion
1/4	teaspoon	ginger	powdered
1	x	black pepper	to taste
1	x	salt	to taste
2	tablespoons	butter

Directions

Remove fat from chops. Squeeze orange into small bowl, keeping as much pulp as possible. Press garlic into orange juice. Using garlic press, squeeze onion into orange-garlic mixture, being sure to remove onion skin. Add ginger and a pinch of pepper; stir well.

Place chops in shallow baking dish, cover with marinade and let stand for at least 45 minutes. Melt butter in skillet with lid. Remove chops from marinade, reserving marinade, and brown chops on both sides in butter. Cover with remaining marinade and cook, covered for 10 minutes.

Remove cover and cook until fork tender. Add salt and pepper to taste.

Reviews

very simple to read and easy ingredients to read and I put this recipe in my box and I will try it at once!!!!!!!!
over 5 years ago by Hatlady

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 42g

Amount per Serving

Calories 56 62% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 28mg	1%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 1.0g	1%

Vitamin A	3%		Vitamin C	24%
Calcium	2%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to three+layer+carbel+topped+cake+with+carb

Last Recipes Viewed

Recipe Bite

The Root of the Matter

by Mark R. Vogel

Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...