Orange Pork Chops
Angela
ingredients
- 4 boneless pork loin chops (3/4 inch thick and 5 oz. each)
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 garlic clove, minced
- 1 can (6 oz.) frozen orange juice concentrate, thawed
- 1/2 cup reduced-sodium chicken broth
- 1 1/2 teaspoons Worcestershire sauce
- 2 cups cooked brown rice
directions
- 1
Preheat oven to 350°F.
- 2
Spinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with nonstick cooking spray, cook chops for 3-4 minutes on each side or until browned. Transfer to an 8" square baking dish coated with nonstick cooking spray.
- 3
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.
- 4
Bake, uncovered, at 350°F for 20-25 minutes or until a meat thermometer reads 160°F, basting twice with sauce.
- 5
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.
notes
1 pork chop with 2 Tbs. sauce and 1/2 cup rice equals 369 calories.
Source: Mom
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