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Prep and Cook time:
35 minutes
Makes: 4 servings
A quick and flavorful ragu of green beans and stewed tomatoes is a great accompaniment, as is an easy-fix box of Basmati Rice Pilaf. End with mugs of steaming herbal tea and purchased oatmeal raisin cookies.
Ingredients
4 center-cut pork loin chops (about 1 1/3 lb. total), about 1 inch
thick
2 tablespoons Club Soy Sauce
1 tablespoon firmly packed brown sugar
1 teaspoon ground ginger
1/2 teaspoon dry mustard
1 tablespoon Olive Oil
2 oranges (about 1 1/4 lb. total)
1/2 cup powdered sugar
Instructions
1. Trim off and discard excess fat from chops. In a small bowl, mix
together soy sauce, brown sugar, ginger, and mustard; rub mixture onto one
side of chops.
2. Add oil to a 12-inch nonstick frying pan and place over medium-high
heat. When pan is hot, add chops, seasoned side down, and cook until
undersides are well browned, 3 to 4 minutes. Rub remaining soy sauce
mixture onto tops of chops, then turn them over and cook to brown other
sides, about 3 minutes more.
3. Reduce heat to medium-low. Cover pan and cook until meat in thickest
part is white but still moist (cut to test), 12 to 15 minutes. Transfer
chops to a serving platter and keep warm; keep pan drippings in pan.
4. While chops are cooking, peel and segment oranges. When chops are done,
dust segments heavily with powdered sugar on both sides. Add segments to
pan (in batches if necessary) and cook, turning once, just until oranges
are warm and slightly softened, about 2 minutes.
5. Arrange orange segments around pork chops and drizzle all with pan
juices.
Nutritional Information
Per serving: 294 cal., 27% (78 cal.) from fat; 23 g protein; 8.7 g fat (2.2 g sat.); 32 g carbo (2.5 g fiber); 580 mg sodium; 61 mg chol.
