Don Cook combines well-liked foods - pork chops, salsa, and Mexican spices - to make one great dish. The salsa and orange juice thicken into a spicy, fruity sauce as the chops simmer. Serve with hot cooked rice.
Ingredients
- 4 pork center-cut loin chops (each about 3/4 inch thick, about 6 oz.)
- 1 teaspoon salad oil
- 1 cup orange juice
- 1/2 cup tomato salsa
- 2 tablespoons firmly packed brown sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- Salt
- Fresh cilantro sprigs
- Orange slices
Nutrition Information
- calories 230
- caloriesfromfat 27 %
- protein 25 g
- fat 6.8 g
- satfat 2.1 g
- carbohydrate 15 g
- fiber 0.1 g
- sodium 397 mg
- cholesterol 70 mg
How to Make It
-
Trim excess fat from pork. Place a 10- to 12-inch nonstick frying pan over medium-high heat. When pan is hot, add oil and chops. Cook until browned on both sides, about 5 minutes total.
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Add orange juice, salsa, sugar, cumin, and ginger. Bring to a boil, then reduce heat to low; cover and simmer until pork is tender when pierced, 40 to 45 minutes. Skim off fat; discard. Transfer pork to a serving dish and keep warm. Boil sauce, uncovered, over high heat until reduced to about 1 cup, about 4 minutes. Add salt to taste. Garnish with cilantro and orange slices.
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