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Prep 30 mins
Cook 0 mins
I ran across this recipe in an old cookbook that I found in a second hand store. I thought it sounded interesting, tried it and my kids thought it was great. It is kind of a spin on sweet and sour pork but instead of pineapple you use mandarin oranges. I add a little corn starch to the sauce when I cook it so it gets thicker.
- Season pork chops with salt and pepper.
- Heat oil in nonstick skillet over medium high heat.
- Add pork chops and saute until golden brown on both sides.
- Stir together vinegar, orange juice, brown sugar and ginger.
- Pour over pork chops in skillet.
- Turn up heat and boil liquid for about 2 minutes or until about half the liquid is left in the pan.
- Remove from heat and remove chops from skillet.
- Add mandarin oranges to the sauce.
- Spoon sauce over pork chops before serving.
This was a nice change from plain old pork chops. Lots of flavor, easy to make and the kids liked it! I am going to try this on chicken as well.
Very good Recipe!! I didn't have canned pineapples handy, but I sure had a lot of mandarin oranges!! Like blancpage, I used the juice from the mandarin orange & added water to make 1cup instead of using OJ (which I didn't have) I also used sliced fresh ginger & added bell peppers. I used Cornstarch to thicken the sauce & cut up my pork in cubes!
I loved this recipe and so did my husband and 2 year old. I used fresh mandarin oranges and about 1/2 the brown sugar. The pork was sweet and juicy - thanks!