By Denise in da Kitchen on August 03, 2004
Photo by Lennie
Photo by Lennie
"Sometimes I will bone the chops and cut them into strips before browning. It cooks quicker and the pork is more tender. Served over rice, this has always been one of my daughters' favorite meals."
Serving Size: 1 (273 g)
Servings Per Recipe: 6
"Quick, great flavor and easy. Awesome recipe! We used pork cube steaks (which took a lot less time to brown/cook) and this recipe took roughly 15 minutes to prepare start to finish. Thank you!"
"My Family loved this, which lately is amazing! A definate keeper. I used all the juice and thickend a little with corn starch to use as a sauce for rice too."
"This is definitely a great great pork & mandarin orange sauce recipe. Our family is a huge sauce fan so I included all the juice from the mandarin oranges and then thicken the sauce with water & cornstarch. I also doubled the cloves to give a good clove spice kick. Adding this recipe to the monthly dinner routine."
"Very yummy. I had two large boneless pork steaks, so I cut each into 3 pieces; I didn't have the equivalent of 6 pork chops but I left the sauce ingredients as is. I don't know why I expected this to somehow turn into a glaze -- perhaps because of the brown sugar -- so I was a little disappointed when I discovered I had a relatively thin sauce. No worries though, I just thickened it up with a little water/cornstarch mixture and I had a lovely sauce that was delicious over rice. This was very easy to prepare and 45 minutes was perfect as the cooking time. The only thing I added was a good grinding of black pepper. Thanks for posting!"
"This was awesome!! I loved it. I cut the pork chops into strips, as you mentioned, and poured it over rice. The sauce has a unique flavor. I removed the lid of the pan the last 15 mins to let it thicken. I would serve this to guests! Yummy!"