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Orange Pork Chops Recipe
|Canned sliced mushrooms||10 Ounce|
|Flour||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Liquid honey||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Ground cloves||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1827 Calories from Fat 680
% Daily Value*
Total Fat 76 g116.7%
Saturated Fat 28.4 g142.2%
Trans Fat 0.6 g
Cholesterol 501.4 mg
Sodium 961.7 mg40.1%
Total Carbohydrates 129 g43.1%
Dietary Fiber 16 g64%
Sugars 71.8 g
Protein 151 g302%
Vitamin A 25.3% Vitamin C 316.8%
Calcium 38.6% Iron 39.9%
*Based on a 2000 Calorie diet
Heat 2 tbsp. butter in large heavy skillet.
Add mushrooms and their liquid and heat over high heat until liquid cooks away.
Turn down heat and brown mushrooms lightly, stirring constantly.
Lift out mushrooms with a slotted spoon.
Trim excess fat from chops.
Add a few pieces of the fat to the same heavy skillet and heat until pan is well greased.
Discard pieces of fat.
Combine flour, 1/2 tsp. salt and pepper in flat dish.
Dip chops in flour mixture to coat both sides and put in skillet.
Brown well on both sides.
Lift out and put in shallow baking dish, about 12 X 8 X 1 1/2 inches, as they brown.
Sprinkle with salt.
Top with onion slices.
Drain fat from skillet.
Add 1 tbsp. butter, water, mushrooms, honey, mustard and cloves.
Heat just enough to blend.
Pour over chops and onions.
Cover pan with foil and bake about 45 minutes or until the chops are just tender.
Uncover and top each chop with 2 slices of orange.
Spoon some of the sauce over orange slices.
Cover again and continue baking until the chops are very tender, about 15 minutes more.