Curried Pork Chops with Oranges
Recipe from
Better Homes and Gardens
The fresh taste of citrus and the sharpness of curry enhance the mild taste of the braised pork chops in this low-sodium recipe.
Ingredients
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2pork sirloin chops, cut 1/2 inch thick (1-1/4 pounds total)see savings
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Nonstick spray coatingsee savings
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1/2 cuporange juicesee savings
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1 tablespoonhoneysee savings
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1 to 1-1/2 teaspoonscurry powdersee savings
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2orangessee savings
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2 teaspoonscornstarchsee savings
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1 tablespooncold watersee savings
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1 tablespoonsnipped chives or parsleysee savings
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Directions
1.
Trim separable fat from pork chops; cut each chop in half.
2.
Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add pork chops and brown on both sides. Drain fat.
3.
Add orange juice, honey, and curry powder to skillet. Bring to boiling. Cover and simmer 30 to 40 minutes or until pork chops are tender and no longer pink. Remove pork chops from skillet; keep warm.
4.
Meanwhile, peel oranges. Slice crosswise; then halve circular slices. Set aside.
5.
Stir together cornstarch and water; stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in oranges and chives; heat through. Spoon over pork chops. Garmish with fresh chive sprigs, if desired. Makes 4 servings.
Nutrition information
Per serving: Calories 291, Total Fat 11 g, Cholesterol 93 mg, Sodium 51 mg, Carbohydrate 17 g, Protein 29 g. Percent Daily Values are based on a 2,000 calorie diet.
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