Reviewed: May 9, 2012

I substituted brown sugar for the white sugar, added 1/4 tsp ground ginger, substituted oj for the water. I also put in 2 potatoes, 2 carrots, 1 onion, 2 stalks of celery, 1 red pepper, and cut up the pork chops into cubes. I loved the flavour of this, and will definitely make it again.

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Reviewer:

Sara

Reviewed: Mar. 30, 2012

I used vege-pork instead and it turned out very tasty.

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Reviewer:

asianpear

Reviewed: Feb. 8, 2012

Came out great!! I did make some changes however... I cut the pork chopsinto rectangular peices and dipped in flour before I sauted them. (I added cracked pepper, salt, ginger, garlic powder and mesquite seasoning to the flour.) I doubled the OJ and brown sugar and only used 1/8th soy sauce. I added matchstick carrots (1/2 cup), sliced red, orange and yellow sweet peppers (about 8 med sized peppers) Garlic and half a medium onion. instead of adding corn starch I added low sodium chicken broth like someone suggested... I added the chicken and let it simmer down and thicken up. Came out great!!! Thanks all for your recipe and suggestions.

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Reviewer:

Julie0469

Home Town: Hollywood, Florida, USA

Reviewed: Dec. 5, 2011

The gravy was a little too salty. Next time, I will use low sodium soy sauce.

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Reviewer:

SONYA BRILEY

Reviewed: Aug. 4, 2011

Excellent dish! I picked up a pound of boneless pork loinchops that I cut up in large pieces. I seasoned with salt and black pepper and dredged in flour. In a skillet I heated up the veg oil then cooked the pork chops, and set it aside. To the same skillet I added a little more oil, then I grated a ginger (thumb size) and added one garlic clove, chopped,and scraped the bottom bits up before adding the orange juice, soy sauce and brown sugar. I heated up the sauce to a boil. I actually used 2 naval oranges for the orange juice called for in this recipe. I also zested a little orange (1 tsp.)for a more stronger orange flavor. I thickened up the sauce with cornstarch and orange juice that I reserved on the side. I added the pork back and simmered for a few more minutes. Delicious and full of flavor! I was very pleased with this dish - easy to prepare and very tasty. I loved the orange sauce which was just right, not overpowering at all. The brown sugar was a better choice for the orange sauce. The orangey aroma was inviting as well. I served this with, "Colorful Fried Rice," and "Garlic Broccoli Spears," also from this website.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 13, 2011

I didnt have a great orange juice but other than that it wasnt too bad but I found it had a funny smell while cooking

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Reviewer:

sugerdipped420

Living In: Calgary, Alberta, Canada

Reviewed: Jul. 8, 2011

Really good, with similar modifications as others. Made it as a stir fry: doubled and sliced the meat; tripled the sauce, adding diced ginger and garlic; substituted brown sugar for white; added broccoli, carrots, and zucchini. Close enough to Chinese for the picky 10 and 12 year olds at my table.

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Reviewer:

carren1105

Reviewed: Jun. 1, 2011

This was a great meal. I will cook it again. I did make one little change to it though. Instead of using orange juice, I used orange pineapple banana juice.

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Reviewer:

bug919

Cooking Level: Intermediate

Reviewed: Apr. 13, 2011

DELISH!! I added sliced carrots and frozen broccoli at the end was my only change and is was perfect. Will make again for for sure : )

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Reviewer:

kristi

Reviewed: Apr. 1, 2011

This recipe is an excellent base from which to add your own special twist. I took some of the other reviewers' advice and sliced the pork thin before frying. Gave it a wonderful, crispy quality. I gave four i/o five stars because you do need to tweak it to give the recipe that 'Wow' factor.

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