Yield: 4 Servings
|4||4-oz boneless pork loin chops|
|½ cup||Orange juice|
|¼ cup||Orange marmalade|
|1 dash||Ground red pepper|
|2 tablespoons||Lemon juice|
|1||Sliced peeled orange; if desired|
|1 tablespoon||Chopped fresh parsley; if desired|
Place one prok chop between 2 pieces of plastic wrap. Pound pork with rolling pin or meat mallet to flatten slightly; remove wrap. Repeat with remaining chops. In large nonstick skillet over medium-high heat, brown pork chops on both sides. Add orange juice. Reduce heat; cover and simmer 10-15 minutes or until pork is tender and no longer pink. Place pork chops on platter; cover to keep warm. In small bowl, combine marmalade, cornstarch, cinnamon, ground red pepper and lemon juice; blend well. Pour into skillet; cook until thickened, stirring constantly. Spoon sauce over pork chops. Garnish with orange slices and parsley. If desired, salt to taste.
CALORIES: 240 SODIUM: 70MG
CHOLESTEROL: 60MG FAT: 7G
CARBOHYDRATE: 22G SAT: 2G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .