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Pork Pot Orange Recipe
|Pork chops||6 (1 Inch Thick)|
|Brown sugar||1⁄3 Cup (5.33 tbs) (Packed)|
|Grated orange peel||1 Teaspoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Sweet potatoes/Yams||2 Pound, pared and cut into 0.5-inch slices|
|Water||1⁄4 Cup (4 tbs)|
Calories 470 Calories from Fat 94
% Daily Value*
Total Fat 10 g16.1%
Saturated Fat 3.5 g17.4%
Trans Fat 0.1 g
Cholesterol 78.2 mg
Sodium 318.5 mg13.3%
Total Carbohydrates 67 g22.3%
Dietary Fiber 7 g28.1%
Sugars 30.8 g
Protein 27 g55%
Vitamin A 429.8% Vitamin C 40.1%
Calcium 10.2% Iron 11%
*Based on a 2000 Calorie diet
Brown chops slowly on one side; turn and sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper.
Brown other side of chops; turn and sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper.
Drain fat from skillet.
Top each chop with an onion slice.
Mix sugar, 1/2 cup water, the orange peel and juice, lemon juice and 1/2 teaspoon salt; pour over chops.
Cover; simmer 30 minutes.
Lift chops; add sweet potato slices to sauce.
Replace chops; top each onion slice with orange slice.
Cover; simmer 45 minutes or until potatoes are tender.
Remove chops and potatoes.
Blend cornstarch and 1/4 cup water; stir into sauce in skillet.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Pour over chops and sweet potatoes.