Orange Pork Chops

Orange Pork Chops
Save this pork chop recipe for a dreary winter day. The boneless chops topped with orange sections and draped with a Dijon-orange sauce will brighten moods and please palates.
Makes 4
Prep 10 m
Cook 24 m



  1. 1 of 3 Cut peel from oranges with a knife. Hold oranges over a bowl to catch any juice; cut between membranes to remove sections.
  2. 2 of 3 Heat oil in a large skillet over medium heat. Brown pork well, about 4 minutes per side, sprinkling with salt and pepper. Top pork with orange sections; add any juice from bowl to pan. Cover and cook over medium-low heat about 10 minutes or until cooked through. Meanwhile, whisk orange juice, dark-brown sugar, mustard and Worcestershire sauce. Remove pork with orange sections to plate; keep warm.
  3. 3 of 3 Add orange juice mixture to liquid in pan and cook 5 minutes over medium heat. Stir in cornstarch mixture until thickened, a minute or so. Return pork to pan to reheat as needed. Garnish with parsley.
Nutrition Information for Orange Pork Chops
Servings Per Recipe: 4
Per Serving: 2 g sat. fat, 4 g fiber, 29 g carb., 9 g Fat, total, 94 mg chol., 604 mg sodium, 359 kcal cal., 41 g pro.