Prep 20 mins
Cook 20 mins
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.
- 1.23 ml paprika
- 1.23 ml pepper
- 4 boneless pork loin chops
- 177.44 ml orange juice
- 29.58 ml sugar
- 6 whole cloves
- 2.46 ml orange peel, grated
- 29.58 ml all-purpose flour
- 59.14 ml cold water
- 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.
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.
I thickened the sauce with cornstarch instead of flour since i prefer sauces made with the lighter thickener. I loved the flavor of the paprika/pepper seasonings. I seasoned my meat a couple of hours before cooking so that the flavors had time to seep into the meat. And the sauce was great too. Thanks Bonnie. This would also be good made with Chicken Breasts. Made and reviewed for PAC Spring 2009