Recipe by Bonnie G #2
There are other recipes here similar but this one sounds a little differant. Found in Taste of Home Magazine with credit to Billie Moss of California. Sounds like a wonderful blend of flavors that I can't wait to try.
Top Review by Annacia
Absolutely delicious. The orange sauce is top notch and was great on the rice as well as the pork. It was about 30 mins start to finish and will please the whole family.I made 2 servings and added 1 tsp of Splenda in place of the sugar. My other change was to mix cornstarch into 2 Tbsp of orange juice instead of the ask for water and flour. This is ideal for the oncoming chill of Fall..well, actually anytime but it was especially comforting on this mid Oct evening up here in the True North. Thanks Bonnie.
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon pepper
- 4 boneless pork loin chops
- 3⁄4 cup orange juice
- 2 tablespoons sugar
- 6 whole cloves
- 1⁄2 teaspoon orange peel, grated
- 2 tablespoons all-purpose flour
- 1⁄4 cup cold water
Directions See How It's Made
- Combine paprika and pepper, rub over both sides of pork chops.
- In a large nonstick skillet, brown chops over medium heat.
- Combine the orange juice, sugar, cloves and orange peel; pour over pork. Cover and simmer for 18-22 minutes or until meat juices run clear.
- Remove chops and keep warm. In a small bowl, combine flour and water until smooth.
- Stir into cooking juices.
- Bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Discard cloves.
- Serve sauce over pork chops.