Curried Pork Chops with Oranges
Source: Better Homes and Gardens
2 pork sirloin chops, cut 1/2 inch thick (1-1/4 pounds total)
Nonstick spray coating
1/2 cup orange juice
1 tablespoon honey
1 to 1-1/2 teaspoons curry powder
2 teaspoons cornstarch
1 tablespoon cold water
1 tablespoon snipped chives or parsley
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
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.
Nutritional facts per serving
calories: 291, total fat: 11g, cholesterol: 93mg, sodium: 51mg, carbohydrate:
17g, protein: 29g