Pork Chops & Oranges

This is full-on 1960s American-Chinese fusion straight from the church potluck circuit. Pork chops get bathed in cream of mushroom soup and soy sauce, layered with canned Chinese mixed vegetables, then baked until tender. The mandarin oranges and tomato wedges added in the last 15 minutes give the dish its sweet-tart finish.

The combination sounds odd until you taste it. Cream of mushroom soup keeps the chops moist while the soy sauce cuts the richness. Mandarin oranges add a fruity sweetness that plays beautifully against the savory base, and the tomato wedges contribute acidic brightness that keeps the whole dish from getting heavy.

Serve over fluffy white rice to soak up the savory-sweet sauce. This is the kind of recipe that grandma made on Wednesday nights and the family still requests decades later. Pair with steamed broccoli or a simple green salad for a complete plate.

Kitchen Tips

• Use ½-inch chops as specified. Thicker cuts won’t cook through in the time the canned ingredients can hold up.
• Add the mandarin oranges and tomatoes only in the last 15 minutes. Earlier and they fall apart into the sauce.
• Drain the mandarin oranges well or the syrup will dilute and over-sweeten the sauce.
• A 9×13 inch pan works perfectly for 6 chops with room for the sauce to bubble.

Variations

• Swap cream of mushroom for cream of chicken soup for a slightly different savory base.
• Add 1 tablespoon of grated fresh ginger with the garlic powder for a more authentic Asian-fusion flavor.
• Stir in 2 tablespoons of brown sugar with the soy sauce for a sweet-and-sour Cantonese-style sauce.