So easy and delicious! Fast too. I made as directed, though marinated longer due to schedule. Served with Stir Fried Sugar Snap Peas.
Short Sharp Chops
Freezing instructions: Combine pork and marinade in a large heavy-duty zip-top plastic bag, and place in freezer for up to 2 months. Thaw in refrigerator; cook as directed.
Yield: 4 servings (serving size: 2 chops)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 177
- Calories from fat: 42%
- Fat: 8.2g
- Saturated fat: 2.6g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 0.9g
- Protein: 19.8g
- Carbohydrate: 4g
- Fiber: 0.2g
- Cholesterol: 56mg
- Iron: 0.9mg
- Sodium: 256mg
- Calcium: 14mg
Ingredients
- 8 (2-ounce) boned center-cut loin pork chops (1/4 inch thick)
- 1/4 cup low-sodium soy sauce
- 1/4 cup thawed orange juice concentrate, undiluted
- 1/4 cup chopped green onions
- 2 teaspoons grated peeled fresh ginger
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 1 teaspoon olive oil
Preparation
- Trim fat from pork. Combine soy sauce and the next 5 ingredients (soy sauce through garlic) in a large zip-top plastic bag. Add pork to bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove pork from bag; discard marinade.
- Heat oil in a large nonstick skillet over medium-high heat. Add chops; sauté 3 minutes on each side.
Short Sharp Chops Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Freezable
- CUISINE: American, Asian
- MAIN INGREDIENT: Pork
- DIETARY CONSIDERATION: Low Carbohydrate
- PUBLICATION: Cooking Light
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