Pork chops with oranges

Yield: 4 Servings

Measure Ingredient
4 \N Pork loin chops; about 8 oz each, cut 1-inch thick
½ cup Orange juice
2 tablespoons Soy sauce
1 tablespoon Vegetable oil
1 tablespoon Dry sherry
1 tablespoon Apricot preserves
1 teaspoon Prepared mustard
½ teaspoon Sesame oil
⅛ teaspoon Ground ginger
⅛ teaspoon Crushed red pepper flakes
⅛ teaspoon Salt
1 teaspoon Cornstarch
2 \N Oranges or
4 \N Tangerines; peeled and sliced

Trim fat from pork chops and discard; set chops aside. In a 9-inch square glass baking dish, combine orange juice, soy sauce, oil, sherry, apricot preserves, mustard, sesame oil, ginger, red pepper flakes and salt. Add chops and turn to coat both sides. Cover dish and marinate 8 hours or overnight in refrigerator, turning occasionally.

Preheat broiler. Remove chops and place on rack of broiler pan.

Reserve marinade. Broil chops about 5-inches from heat source 10-12 minutes on each side or until pork is no longer pink.

Pour marinade into a 1-quart saucepan. Stir or whisk in cornstarch.

Bring to a boil over medium-high heat, stirring constantly. Place broiled chops on a heated serving platter. Garnish with oranges or tangerines. Serve with the sauce on the side or poured over the chops. Yield: about ½ cup of the sauce.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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