CITRUS PORK CHOPS
"These pork chops are so easy to prepare with a nice not-too-sweet flavor," assures Erika Niehoff of Eveleth, Minnesota. "The original recipe came from my dad, and it's one of my family's favorites."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with cooking spray, cook chops for 3-4 minutes on each side or until browned. , Transfer to an 8-in. square baking dish coated with cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. , Pour 1/4 cup sauce over pork. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°, basting twice with sauce. , Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.
Nutrition Facts : Calories 369 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
SPICED PORK CHOP WITH ISRAELI COUSCOUS
Israeli couscous is an appealing alternative to pasta or rice -- its grains are larger than those of regular couscous and have a pleasant chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small saucepan, heat 2 teaspoons oil over medium; add garlic, and cook, stirring, until golden, 1 to 2 minutes. Add couscous and raisins; cook, stirring, until couscous is lightly toasted, 1 to 2 minutes. Add 1/2 cup water; bring to a boil, cover, and reduce heat to low. Cook until liquid is absorbed, 8 to 10 minutes.
- Meanwhile, season pork with paprika, cinnamon, salt, and pepper. In a small nonstick skillet, heat remaining teaspoon oil over medium-low. Cook pork until browned and interior is opaque throughout, 3 to 5 minutes per side.
- Remove couscous from heat; stir in broccoli, lemon zest, and lemon juice. Season with salt and pepper; let stand, covered, until broccoli is warmed through, 2 minutes. Serve pork with couscous.
STICKY GLAZED PORK WITH SPRING ONION COUSCOUS
Perk up pork in this deliciously family meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Mix the mustard with the honey and enough orange juice to loosen, then smear all over the steaks. Preheat the grill until hot and line the grill pan with foil. Grill the steaks for 4 minutes on each side or until cooked, brushing over any excess glaze.
- While the pork is grilling, tip the couscous and spring onions into a bowl. Spoon the oil into the stock, pour onto the couscous and stir. Cover tightly with cling film and leave for 5-6 minutes or until the liquid is absorbed.
- Fluff up the couscous with a fork and stir in the tomatoes, then season. Spoon onto a warmed serving dish and top with the steaks and any pan juices.
Nutrition Facts : Calories 574 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.61 milligram of sodium
CREAMY CITRUS SAUCE PORK CHOPS
Boneless center cut pork chops cooking in a citrusy sauce. Suprizingly easy and done in under 45 minutes! I like this recipe because it is quick and the kids gobble it up. The sauce is really good and can be poured over rice as a side dish too. I found the base of this recipe 15 years ago when I first started to cook. I have added to it and made it my own. Makes great leftovers.
Provided by AmyNoelle513
Categories Pork
Time 35m
Yield 6 chops, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop onion and set aside.
- Heat oil in large high sided pan over medium heat.
- Salt and pepper each chop, put in hot oil.
- Cook about 3 minutes on each side or until nicely browned.
- To the pan add the orange juice, zest, onion, and white wine.
- Reduce heat to low (simmer) cover and cook for 15 minutes.
- After 15 minutes remove pork chops from pan. Put them on a serving platter and cover with foil to keep warm.
- Add the cream of mushroom soup to the pan and whisk constantly over Medium heat until the sauce is thickened.
- Pour over chops.
Nutrition Facts : Calories 529.6, Fat 29.3, SaturatedFat 7.9, Cholesterol 137.3, Sodium 635.5, Carbohydrate 16, Fiber 0.9, Sugar 8.2, Protein 43.3
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- In a large saucepan heat 2 teaspoons of the oil over medium heat. Add eggplant and red onion; cook about 5 minutes or until vegetables are tender, stirring occasionally.
- Meanwhile, trim fat from chops. Sprinkle chops with Greek seasoning. In a large skillet heat the remaining 2 teaspoons oil over medium-high heat. Add chops; reduce heat to medium. Cook for 5 to 6 minutes or until just pink in center (145°F), turning once. Remove from heat; let stand for 3 minutes.
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