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Orange Salsa Pork Chops

Yield Makes 4 servings
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.


  • 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

  1. 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.

  2. 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.