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Pork Chops With Orange & Mushroom Sauce Recipe
|Boneless loin pork chops||1 Pound (About 3/4 Inch Thick)|
|Small mushrooms||1⁄2 Pound, halved|
|Orange juice||1 Cup (16 tbs)|
|Grated orange peel||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1094 Calories from Fat 418
% Daily Value*
Total Fat 47 g72%
Saturated Fat 20.1 g100.7%
Trans Fat 0.3 g
Cholesterol 342.9 mg
Sodium 806.3 mg33.6%
Total Carbohydrates 53 g17.7%
Dietary Fiber 5.1 g20.3%
Sugars 32.7 g
Protein 113 g226.6%
Vitamin A 45.5% Vitamin C 283.6%
Calcium 32.3% Iron 28.7%
*Based on a 2000 Calorie diet
For an easy meal, bake yams in their jackets to serve alongside.
Trim and discard fat from chops.
In a wide nonstick frying pan, cook chops in their own drippings over medium-high heat, turning once, until browned (2 to 3 minutes total).
Spoon off and discard any drippings.
Melt butter in pan.
Add mushrooms and cook, stirring often, until mushrooms begin to brown (about 3 minutes).
Stir in orange juice and orange peel.
Return chops to pan and sprinkle with salt and pepper.
Reduce heat, cover, and simmer until chops are tender when pierced (35 to 40 minutes).
With a slotted spoon, lift out chops and mushrooms, reserving liquid, and arrange on a warm serving platter; keep warm.
Blend cornstarch and yogurt; add to liquid in pan.
Cook over high heat, stirring, until sauce boils and thickens (about 5 minutes).
Pour over chops and mushrooms; sprinkle with parsley.