Prep 25 mins
Cook 2 hrs
I've made this recipe many, many times, but I don't know where I originally got it. I lost the recipe for a while, so I'm posting it here so that I won't lose it again. This is good served over rice with hot and sour soup, egg rolls or cucumber salad.
- 1 lb pork chop, boneless
- 4 tablespoons flour
- salt and pepper
- 2 tablespoons vegetable oil
- 2 tablespoons margarine
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 1⁄4 cups chicken broth
- 1 (11 ounce) can mandarin oranges, drained with syrup reserved (I use light syrup.)
- 1 tablespoon white wine vinegar
- 1 tablespoon soy sauce
- 1 green pepper, seeded and very thinly sliced
- Cut pork into 1/2 inch cubes.
- Put the flour in a plastic bag and season with salt and pepper. Add pork cubes to bag and shake until cubes are well coated. Reserve any remaining flour.
- Heat oil and butter in a frying pan, lower heat, and cook onion and garlic until tender, about 5 minutes. Remove from pan with a slotted spoon and set aside.
- Increase heat to medium-high and add pork cubes. Cook until pork is browned on all sides. Stir in remaining flour.
- Gradually blend in chicken broth, reserved orange syrup, vinegar, and soy sauce, and bring to a simmer. Return onion and garlic to the pan, stir, cover, and simmer gently for 1 1/2 hours, or until the pork is tender.
- Stir in the green pepper and orange segments. Cook for 5 - 10 minutes, until the pepper slices are crisp-tender.
- Serve over rice.