Name: Mandarin Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 can (11 ounces) mandarin oranges; 1 tablespoon cornstarch; 5 green onions, sliced; 1/4 cup packed brown sugar; 1/4 cup ketchup; 1 tablespoon cider vinegar; 1 teaspoon prepared mustard; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 3 whole cloves; 6 boneless pork loin chops (4 ounces each); 1 tablespoon butter

These tender and juicy chops from Mary Ann Marino of Bardstown, Kentucky are perfect for a quick and easy weeknight meal. Oranges, cloves and cinnamon give them a wonderful, unique flavor.

Ingredients

1 can (11 ounces) mandarin oranges

1 tablespoon cornstarch

5 green onions, sliced

1/4 cup packed brown sugar

1/4 cup ketchup

1 tablespoon cider vinegar

1 teaspoon prepared mustard

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 whole cloves

6 boneless pork loin chops (4 ounces each)

1 tablespoon butter

Instructions

1 Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside.

2 In a large nonstick skillet, brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning chops once.

3 Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops.