Orange-Garlic Pork Chops
Brighten up your pork chops with this succulent recipe that uses oranges and powdered ginger.
Yield
6 servingsPrep
45 minCook
45 minReady
90 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
|
*
|
| 1 | each |
oranges
|
|
| 4 | each |
garlic
cloves |
|
| ½ | each |
onions
|
|
| ¼ | teaspoon |
ginger
powdered |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
|
*
|
| 1 | each |
oranges
|
|
| 4 | each |
garlic
cloves |
|
| 0.5 | each |
onions
|
|
| 1.3 | ml |
ginger
powdered |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 3E+1 | ml |
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.
