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
Fresh cilantro sprigs
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.
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.