There is no such thing as a free lunch, unless you are a Hare Krishna. That said, this recipe yields maximum elegance and flavor for a minimum of effort. It is always nice to find a new way to prepare a familiar food; pork chops are not terribly exciting by themselves, but a few simple ingredients can transform them into a memorable meal.
Sweet and savory flavors mingle wonderfully in this dish, with no one note dominating the experience. The clear orange sauce accentuates the flavor of the juicy pork, and fresh orange slices on top provide visual interest. Cinnamon and clove add complexity and depth to the experience. Serve with Cottage Cheese Rolls and Potato Gratin, or other side dishes of your choice.
- 4 center-cut pork loin chops, 1 inch thick
- Salt, pepper, and paprika to taste
- 1/2 cup orange juice
- 5 tablespoons sugar
- 1 1/2 teaspoons cornstarch
- 2 teaspoons grated orange peel
- 1/4 teaspoon ground cinnamon
- 10 whole cloves
- 1/4 teaspoon salt
- 4 orange slices, cut in half
Place the pork chops in a large skillet greased with cooking spray, and sprinkle the chops with salt, pepper, and paprika.
Brown the chops over medium-high heat.
Reduce the heat to low, add 2-4 tablespoons of water, and cover.
Simmer for 45 minutes, or until the chops are tender, turning them several times during cooking.
In a small saucepan, combine the orange juice, sugar, cornstarch, orange peel, cinnamon, cloves, and salt.
Simmer this sauce over medium heat until thickened, stirring regularly.
Add the orange slices to the sauce, and serve over the chops.
Click here for a print-friendly version.